Amish Macaroni Salad
A creamy and tangy Amish Macaroni Salad filled with tender pasta, fresh vegetables, and a signature dressing. Perfect for picnics, barbecues, or family gatherings, this crowd-pleasing dish brings comfort and flavor in every bite.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop + Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 oz elbow macaroni
1 cup finely diced celery
1/2 cup finely diced red onion
1/2 cup finely diced bell pepper (any color)
4 hard-boiled eggs, chopped
1 cup mayonnaise or Miracle Whip
1/4 cup finely grated cheddar cheese
1 tsp mustard
1 tsp white vinegar
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente. Drain and set aside to cool.
In a large bowl, whisk mayonnaise (or Miracle Whip) with mustard, vinegar, salt, and pepper.
Finely dice the celery, red onion, and bell pepper. Add to the cooled pasta.
Chop the hard-boiled eggs and cheddar cheese and mix into the bowl.
Stir the dressing into the salad. Mix thoroughly until everything is evenly coated.
Chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad can be prepared ahead of time. Store in the refrigerator for up to 2 days.
For a vegetarian version, substitute a plant-based mayonnaise and use vegan hard-boiled eggs.
Feel free to add more veggies like cucumber or carrots for extra crunch and color.
Find it online: https://cookingwithramsay.com/amish-macaroni-salad/