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Amish Macaroni Salad

Amish Macaroni Salad Recipe

The best pasta salad I've ever had!

Course Salad
Cuisine American
Keyword Amish Macaroni Salad Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Marinade 1 hour
Total Time 1 hour 23 minutes
Servings 4
Calories 325 kcal

Ingredients

  • 1/2 pound uncooked elbow macaroni
  • 2 hard-boiled eggs chopped
  • 1 large carrot peeled and grated (optional)
  • 1 celery rib finely diced
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped onion

For the dressing:

  • 1 cup salad dressing
  • 2 tablespoons granulated sugar
  • 2 tablespoons yellow mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons dill pickle relish
  • 3/4 teaspoon celery seed
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon smoked paprika

Instructions

  1. Place a large pot of water over heat and bring to a boil. Add the 8 ounces of macaroni and salt to taste. Cook according to the package directions until the macaroni is al dente. This will take from 7 to 8 minutes. Do not overcook the macaroni!
  2. Drain the pasta. Rinse thoroughly with cold tap water. This will cool the pasta down and stop the cooking. It will also remove any starch residue and prevent it from sticking together.
  3. While the pasta is cooking whisk together the mustard, mayonnaise, vinegar, sugar, pickle relish, celery seed, seasoned salt, and paprika. Taste for seasoning.
  4. Place the cooked macaroni in a large bowl and mix in the dressing, onion, green pepper, chopped eggs, and grated carrot.
  5. If desired add a dusting of additional paprika on top. It will make the dish more attractive and we do eat with our eyes first!
  6. Cover and refrigerate at least 1 hour or if you have planned far enough ahead 24 hours is much better.