This creamy Amish Macaroni Salad is made with diced vegetables, eggs and pickles in a tangy mayonnaise based dressing.
Have you ever heard of Amish Macaroni Salad? Personally, I had never heard of it before a few weeks ago. My husband and I had gone food shopping and while I was in the produce aisle, I sent him to stand at the deli counter to get some lunchmeat.
When I walked over, he was having a conversation with another woman. They both seemed perplexed about a salad they had in the deli case and asked me if I knew what the difference was between "elbow macaroni salad and Amish macaroni salad".
I was clueless, but me being me, went online to see what made it different and decided to experiment with my own version the next day.
This macaroni salad was super creamy, sweet with a little tang and was surprisingly delicious. In fact, I'll be making this version again soon it was that good!
This recipe makes 8 cups and makes the perfect side salad for Summer BBQ's, parties, graduations or game day festivities. ~ Enjoy!
What's the Difference?
When I make my regular macaroni salad I use mayonnaise and a little vinegar. However, although Amish macaroni salad contains mayonnaise and vinegar, it also has sugar--similar to my coleslaw recipe.
Original recipes call for yellow mustard and relish, but I used what I had on hand and subbed garlic pickles and Dijon mustard.
Suggested Equipment
Ingredients Needed
To make this macaroni salad you're going to need the following ingredients:
Small Pasta: You can use any small pasta like macaroni, shells or ditalini; which is what I used.
Hard Boiled Eggs: You can boil the eggs ahead of time and keep refrigerated or purchase them already cooked and peeled.
Diced Red Peppers: I liked the color contrast of using red peppers, but you can use any color.
Diced Red Onion: Any onion, shallot or scallions would work well also.
Celery
Garlic Dill Pickle: I used a whole dill pickle and chopped it fine. You can also use relish or other flavored pickles to change the flavor a bit.
Hellmann's Mayonnaise: The only mayo I use as it's thick and creamy. Other mayo or variations of the original may alter the flavor of this salad.
Dijon Mustard: We love the flavor of Dijon mustard, but you can use yellow, brown or whole grain.
Distilled White Vinegar
Granulated Sugar
Sweet Paprika
Salt
Boil the Pasta
Start by bringing a pot of water to a boil and add a bit of salt to the water. When it comes to a rolling boil, add the ditalini pasta and cook 8-10 minutes until tender.
Remove the pot from the heat and drain the pasta in a colander. Run it under cold water to cool the pasta down and stop the cooking process; then place the ditalini back into the pot.
While the pasta is cooking you can prepare the vegetables and make the dressing.
Chop the Vegetables
Clean and dice the peppers into bite-sized pieces, chop the onions, celery and pickle into small pieces; then peel and chop the eggs.
Make the Dressing
Combine the mayonnaise, mustard, vinegar, sugar, paprika and salt in a bowl; then whisk until smooth.
Assemble the Amish Macaroni Salad
Add the chopped vegetables and prepared dressing to the pasta; then mix well to combine. Transfer to a serving bowl; then refrigerate for at least 1 hour before serving.
Serving Suggestions
Macaroni salad goes with so many meals, but these are a great start: Grilled Chicken Burgers with Copycat Chick-Fil-A Sauce, Cajun Lime Grilled Rib Eye Steak, Corona Grilled Pork Chops or Dijon Maple Grilled Shrimp Skewers.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Macaroni Salad Recipes
- Deviled Egg Macaroni Salad
- Dill Macaroni Salad
- Garden Macaroni Salad
- Tuna Macaroni Salad {Gluten Free}
- Easy Summer Pasta Salad Ideas for Your Next BBQ
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Amish Macaroni Salad
Ingredients
- 4 ounces ditalini pasta (macaroni, shells, etc)
- 2 large hard boiled eggs (peeled, rinsed, chopped)
- ½ cup diced red peppers
- ¼ cup diced red onion (shallots, scallions, etc.)
- 1 stalk celery (diced)
- 1 large garlic dill pickle
- 1 cup hellmann's mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon distilled white vinegar
- 3 teaspoon granulated sugar
- 1 teaspoon sweet paprika
- ½ teaspoon salt
Instructions
- Start by bringing a pot of water to a boil and add a bit of salt to the water. When it comes to a rolling boil, add the ditalini pasta and cook 8-10 minutes until tender.
- Remove the pot from the heat and drain the pasta in a colander. Run it under cold water to cool the pasta down and stop the cooking process; then place the ditalini back into the pot.
- While the pasta is cooking you can prepare the vegetables and make the dressing.
- Clean and dice the peppers into bite-sized pieces, chop the onions, celery and pickle into small pieces; then peel and chop the eggs.
- Combine the mayonnaise, mustard, vinegar, sugar, paprika and salt in a bowl; then whisk until smooth.
- Add the chopped vegetables and prepared dressing to the pasta; then mix well to combine. Transfer to a serving bowl; then refrigerate for at least 1 hour before serving.
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