Amish Macaroni Salad
A creamy and tangy Amish Macaroni Salad made with elbow macaroni, eggs, celery, onion, red pepper, and a sweet vinegar dressing. Perfect for gatherings.
12 Servings
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
To make this recipe gluten-free, substitute the elbow macaroni with a certified gluten-free pasta of similar shape. All other listed ingredients are naturally gluten-free; however, always verify labels on products such as Miracle Whip, mustard, and pickle relish to ensure they meet gluten-free standards.