Amish Macaroni Salad
A creamy, slightly sweet, and tangy pasta salad that's a favorite at picnics and gatherings.
Ingredients
Pasta and Vegetables
- 2 cups elbow macaroni Cooked until al dente
- 3 hard-boiled eggs, chopped
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped red bell pepper
Dressing
- 1 cup mayonnaise Can substitute light mayonnaise or Greek yogurt
- 2 tablespoons yellow mustard Options include Dijon or whole-grain mustard
- 1/4 cup granulated sugar Adjust sweetness to taste
- 1 tablespoon white vinegar
- Salt and black pepper To taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
- In a large mixing bowl, whisk together the mayonnaise, yellow mustard, granulated sugar, white vinegar, salt, and black pepper until smooth and well combined.
- Add the cooled macaroni, chopped hard-boiled eggs, chopped onion, celery, green bell pepper, and red bell pepper to the bowl with the dressing. Gently fold everything together until the pasta and vegetables are evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
- Before serving, give the salad a gentle stir. Taste and adjust seasoning if needed. Serve chilled.
Notes
For best flavor, chill for a few hours or overnight. Use fresh vegetables for enhanced taste.