Amish Macaroni Salad
A creamy and flavorful salad, perfect for picnics and gatherings, featuring macaroni pasta, fresh vegetables, and a savory dressing.
Ingredients
Pasta and Vegetables
- 1/2 pound macaroni pasta
- 1 cup celery, chopped
- 3 pieces eggs Hard boiled and chopped
- 1/4 cup white onion, chopped
- 1 piece red bell pepper, chopped
Dressing
- 1 cup mayonnaise
- 1 tablespoon whole milk
- 1/4 cup granulated sugar
- 2 tablespoons sweet pickle relish
- 1/2 tablespoon apple cider vinegar
- 1 1/2 tablespoons yellow mustard
- Salt to taste
Instructions
Preparation
- Cook the macaroni pasta according to package instructions; drain and set aside.
- Hard boil the eggs by placing them in a pot, covering them with water, and bringing to a boil. Reduce heat and simmer for 10-12 minutes. Cool the eggs, peel, and chop them.
- In a large bowl, combine the cooked macaroni, chopped eggs, celery, onion, and red bell pepper.
- In a separate bowl, mix together the mayonnaise, whole milk, sugar, pickle relish, apple cider vinegar, yellow mustard, and salt.
- Pour the dressing over the macaroni mixture and stir until well combined.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
For best results, stir before serving as the dressing may settle. Adjust vegetables to your preference, and try adding diced pickles or peas for extra crunch. Swap mayonnaise for Greek yogurt for a healthier option.