Description
A creamy, sweet, and tangy Amish-style macaroni salad made with tender elbow pasta, crunchy vegetables, chopped eggs, and a rich mayonnaise-based dressing balanced with sugar and vinegar.
Ingredients
- 2 cups elbow macaroni, uncooked
- 3 hard-boiled eggs, chopped
- 1 small onion, finely diced
- 2 celery stalks, finely chopped
- 1 small red bell pepper, finely diced
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 3/4 cup granulated sugar
- 1/4 cup white vinegar
- 1/2 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the elbow macaroni according to package instructions until tender.
- Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- In a large bowl, combine the cooled macaroni, chopped eggs, onion, celery, and red bell pepper.
- In a separate bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seed, salt, and black pepper until smooth and creamy.
- Pour the dressing over the macaroni mixture and stir until everything is evenly coated.
- Cover and refrigerate the salad for at least 2 hours to allow the flavors to blend.
- Stir gently before serving and adjust seasoning if needed.
Notes
- This salad tastes even better when made a day ahead, allowing flavors to fully develop.
- Do not overcook the pasta to maintain a firm texture.
- You can add shredded carrots, pickles, or relish for extra flavor and crunch.
- Do not freeze, as the mayonnaise-based dressing may separate.
- Stir in a little extra mayo before serving if the salad seems dry.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 450
- Sugar: 18g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg
