Amish Macaroni Salad made with elbow macaroni, eggs, celery, onion, red pepper, and a sweet, tangy dressing.
I’ll be honest with you—I didn’t always “get” macaroni salad. At potlucks growing up, it was usually this sad, gloopy bowl sitting at the end of the table, kind of ignored unless someone’s plate accidentally bumped into it. I was that kid reaching for chips or deviled eggs, giving the pasta salad the side eye.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Then one summer, I went to this church picnic and someone (still not sure who, maybe one of the older ladies who always had the best recipes?) brought Amish Macaroni Salad. And it wasn’t what I expected at all. It was creamy, yeah, but also tangy, a little sweet, and crunchy in the best way. I can still remember standing there, holding a wobbly paper plate that was about to fold in half, taking a bite and immediately realizing, “Ohhh, THIS is what macaroni salad is supposed to taste like.” And maybe I went back for seconds before I even finished my first plate.
Ever since then, this recipe has been my go-to for picnics, BBQs, or even just when I want something nostalgic in the fridge. It reminds me of summer afternoons where someone inevitably burned the burgers, kids ran through sprinklers still wearing their socks, and nobody really cared because there was food like this to make up for it.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Amish Macaroni Salad Recipe?
The reason I keep coming back to this recipe is simple—it’s got balance. A lot of macaroni salads lean heavy on mayo and feel kind of bland, but not this one. Amish Macaroni Salad has this dressing that’s creamy and tangy but also has just a touch of sweetness. It’s almost like it’s playing both sides, you know? Sweet enough for people who love that, tangy enough for people who don’t.
And let’s talk texture—soft macaroni, crunchy celery, a little bite from onion, and hard-boiled eggs that make it feel like more than just a side. The red pepper isn’t just there for looks either; it adds this subtle sweetness and color that makes the whole bowl more inviting. Plus, it’s ridiculously easy. You can throw it together in about 15 minutes and it tastes like you spent way more effort than you actually did. That’s my kind of recipe.
Ingredient Notes:
Here’s a quick rundown of the ingredients—because they all pull their weight here.
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Elbow macaroni – The classic. Other shapes work, but this one just feels right.
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Hard-boiled eggs – They make it hearty. Sometimes I add an extra one if I’m in the mood.
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Celery & onion – Crunchy, fresh, and a little sharp. Keeps it from being too soft.
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Red bell pepper – Bright, sweet, and it looks great against the creamy dressing.
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Sweet pickle relish – This is the secret. Don’t skip it, trust me.
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Miracle Whip – Okay, I know this is a hot topic. Some people swear by mayo, but Miracle Whip gives it that signature Amish flavor.
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Mustard & vinegar – For the tang. They cut through the creaminess.
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Sugar – I used to side-eye putting sugar in pasta salad, but it makes the whole thing work. Without it, it’s just… missing something.
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Celery seed – It’s subtle, but it adds this herby undertone that makes people ask, “What’s your secret?”
How To Make Amish Macaroni Salad?
It’s simple, but let me break it down so you don’t miss a beat.
Step 1: Cook the pasta.
Boil the macaroni according to the package instructions. Drain it well—like, really well. Nobody wants watery Amish Macaroni Salad.
Step 2: Prep the veggies and eggs.
In a large bowl, combine the chopped hard-boiled eggs, celery, onion, red bell pepper, and relish. This is the crunchy, colorful base.
Step 3: Make the dressing.
In a smaller bowl, whisk together Miracle Whip, mustard, vinegar, sugar, celery seed, salt, and pepper. Taste it—you’ll get that tangy-sweet flavor that makes this salad special.
Step 4: Combine.
Pour the dressing over the veggies, add the macaroni, and stir until everything’s coated. Don’t be too rough—you want it mixed, not mushed.
Step 5: Chill.
Cover the bowl and refrigerate for at least an hour. I know it’s hard to wait, but the flavors really do come together better after a little rest.
Want To Save This Recipe?
Storage Options:
One of the best things about Amish Macaroni Salad? It gets better after a night in the fridge. Store it in an airtight container and it’ll last 3–4 days. If it dries out a little, just stir in an extra spoonful of Miracle Whip before serving. And word to the wise—if you’re bringing it to a picnic, keep it chilled until you serve it. Nobody wants “room temperature” creamy salad, trust me.
Variations and Substitutions:
The fun part about this salad is you can tweak it depending on your mood or what you’ve got on hand.
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Mayo instead of Miracle Whip – You do you. The flavor will be a little different, less tangy, but still good.
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Add cheese – Shredded cheddar or small cubes of Colby Jack take it up a notch.
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Extra crunch – Toss in cucumbers or even radishes. Why not?
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Different pasta – Shells or rotini work if elbows aren’t in the pantry.
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Dial back the sugar – If you’re not into sweet pasta salad, cut it down or leave it out.
What to Serve with Amish Macaroni Salad?
This dish is like the sidekick that goes with everything.
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BBQ meats – Pulled pork, ribs, brisket—yep, it works.
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Burgers and hot dogs – Classic backyard combo.
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Fried chicken – Crispy + creamy = perfection.
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Picnic spread – Pair it with baked beans, corn on the cob, and potato salad if you’re going full cookout mode.
Frequently Asked Questions:
Can I make Amish Macaroni Salad ahead of time?
Yes, and you should. It tastes even better the next day.
Can I swap Miracle Whip for mayo?
Of course. It’ll be less tangy and sweet, but still tasty.
How long can it sit out?
No more than 2 hours, less if it’s really hot outside. Keep it chilled until serving.
And there you have it—Amish Macaroni Salad. A creamy, crunchy, sweet-tangy side dish that somehow always ends up stealing the show, no matter what else is on the table. Give it a try, and then tell me—are you team Miracle Whip or team mayo? I feel like everybody has a strong opinion on this one.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Amish Macaroni Salad
Ingredients
- 2 cups uncooked elbow macaroni
- 3 large eggs hard-boiled and chopped
- 3 sticks celery finely chopped
- 1 small red bell pepper stemmed, seeded, and diced
- 1 medium onion finely chopped
- 2 tablespoons sweet pickle relish
- 3 tablespoons yellow mustard
- 2 cups Miracle Whip salad dressing
- ¾ cup granulated sugar
- 2 ¼ teaspoons white vinegar
- ½ teaspoon celery seed
- Salt and ground black pepper to taste
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain thoroughly and set aside to cool slightly.
Prepare the vegetables and eggs
- In a large mixing bowl, combine the chopped hard-boiled eggs, celery, onion, red bell pepper, and sweet pickle relish. Mix gently to distribute evenly.
Make the dressing
- In a separate bowl, whisk together the Miracle Whip, yellow mustard, white vinegar, sugar, celery seed, salt, and pepper until smooth and well combined.
Assemble the salad
- Pour the prepared dressing over the vegetable and egg mixture. Add the cooled macaroni and stir carefully until all ingredients are evenly coated.
Chill before serving
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This resting period allows the flavors to blend and develop fully.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
