Description
Sweet Amish Macaroni Salad is a classic, creamy, and tangy side dish that’s perfect for picnics, barbecues, and family gatherings. With a sweet dressing, crunchy vegetables, and tender pasta, this salad is sure to be a crowd-pleaser!
Ingredients
Scale
- 2 cups elbow macaroni (or any small pasta)
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery (diced)
- 1/2 cup red bell pepper (diced)
- 1/4 cup onion (finely chopped)
- 1/2 cup shredded carrots (optional)
- 1/4 cup sweet pickle relish (optional)
Instructions
- Cook the elbow macaroni according to the package instructions. Drain and rinse under cold water to cool the pasta quickly. Set aside to drain completely.
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, yellow mustard, sugar, salt, and pepper until smooth and creamy.
- Add the cooked and cooled macaroni to the bowl with the dressing and stir until well combined.
- Gently fold in the celery, red bell pepper, onion, shredded carrots (if using), and sweet pickle relish (if using). Mix until everything is evenly distributed.
- Cover and refrigerate the salad for at least 1-2 hours before serving to allow the flavors to meld.
- Give the salad a good stir before serving. Add a little more salt or sugar if desired.
Notes
- This macaroni salad can be made a day in advance for even better flavor.
- For a richer taste, you can add a hard-boiled egg or two, chopped, to the salad.
- If you like a creamier salad, feel free to add more mayonnaise or a tablespoon of sour cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 220
- Sugar: 7g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg