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Amish Macaroni Salad

by insanelygood

Amish macaroni salad is a spectacularly hearty and creamy pasta salad bursting with flavor. It’s made up of elbow macaroni loaded with hard-boiled eggs, red peppers, celery, onion, and pickle relish, then coated in a sweet, tangy, and savory dressing.

Not only is it delectable, but it’s also very easy to make. Just toss the ingredients together and it’s done! All my friends and family love it so much, they ask me to bring it to every potluck.

Homemade Amish Macaroni Salad

What is Amish Macaroni Salad?

It’s macaroni salad but with a fun twist. The secret lies in the dressing. Unlike regular macaroni salad which uses Miracle Whip, Amish macaroni salad uses real mayo, yellow mustard, sugar, and vinegar, creating a sweet and tangy flavor.

Tips & Tricks

  • While I did say to chill it for just an hour before serving, Amish macaroni salad tastes so much better when refrigerated for at least 24 hours. It gives the elements ample time to soak up the flavors of the dressing. This makes it an awesome make-ahead dish.
  • Since you’re serving this salad cold, you can rinse the noodles in cold water right after cooking them. Not only will this stop the pasta from cooking further, but it also rinses off excess starch. That way, the noodles won’t clump together.
  • Pasta noodles absorb sauces and dressing like a sponge. To prevent too much absorption, be sure to place the salad in an airtight container. That way, it won’t dry out in storage. Another tip, you can coat the salad with half of the dressing, refrigerate, then add the remaining dressing once you’re ready to serve.
  • Another way to prevent your salad from drying out: Be sure to pat dry your pasta with a paper towel before adding it to the mix. That way, the dressing will coat the noodles well; it doesn’t stick well to wet or moist pasta.
  • If you have the time, it’s better to chill the ingredients before you put them together. Refrigerate the pasta, veggies, and dressing for 30 minutes prior to combining them. This is another way to prevent the dressing from drying out.
  • Amish macaroni salad requires real mayonnaise, but if you prefer Miracle Whip, that’s all right. Keep in mind, though, that Miracle Whip is sweeter, so you may have to adjust the amount of sugar to suit your taste preference. You can also use sour cream instead. Just be sure to use full-fat dressings for maximum flavor.
  • However, if you’re cutting back on calories, you can, of course, use low-fat mayo or sour cream instead. Greek yogurt also works great!
  • While this recipe calls for elbow macaroni, there’s nothing wrong with using a different type of pasta to make things more interesting. For instance, bowtie pasta and fusilli will both make such a pretty salad! 
  • What I love about this recipe is that is it’s easily customizable. Add your favorite veggies, seasonings, and protein to make your salad even more flavorful. A few great ideas include adding drained tuna, diced ham, chopped bacon, shredded chicken, cubed cheese, carrots, red and yellow cherry tomatoes, pineapples (for a Hawaiian flair), yellow, green, and orange peppers, hot sauce, paprika, or garlic salt. You can also use apple cider vinegar instead of white vinegar. 
  • When it comes to herbs, be sure to use fresh ingredients as they have better, bolder flavors. Some delicious options include basil, chives, and cilantro. 

How to Make Amish Macaroni Salad

Amish Macaroni Salad



Prep time


Cooking time






  • 2 cups elbow macaroni (uncooked)

  • 3 hard-cooked eggs (chopped)

  • 1 small onion (chopped)

  • 3 celery stalks (chopped)

  • 1 small red pepper (seeded and chopped)

  • 2 tablespoons dill pickle relish

  • 2 cups creamy salad dressing (such as Miracle Whip)

  • 3 tablespoons prepared yellow mustard

  • 3/4 cup white sugar

  • 2 1/4 teaspoon white vinegar

  • 1/4 teaspoon salt

  • 3/4 teaspoon celery seed


  • Cook macaroni noodles according to package instructions. Set aside to cool.
  • In a large bowl, combine the hard-boiled eggs, onion, celery, red pepper, and dill pickle relish.
  • In a separate container, mix together the salad dressing, mustard, white sugar, vinegar, salt and celery seed.
  • Pour the dressing mixture over the vegetables. Add the macaroni and mix until well combined.
  • Cover the bowl and refrigerate for at least one hour. Serve chilled.
Amish Macaroni Salad

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