There’s something delightfully old school about Amish macaroni salad. The dressing, the macaroni, the chopped eggs, the crunchy celery. It tastes like the kind of recipe that’s been living in a handwritten church cookbook for decades.
What Makes Amish Pasta Salad Different
- That Sweet Tangy Dressing: The creamy dressing is tangy and just a little sweet, which makes it different than classic macaroni salad.
- Hard Boiled Egg Addition!: The hard boiled eggs make this feel richer, creamier, and a little more filling than your average pasta salad.
- Perfect for Make Ahead: This actually gets better after a few hours in the fridge. It’s sure to be a family favorite!
Amish Macaroni Salad Ingredients
- Miracle Whip Swap: Miracle whip is classic, but you can use mayonnaise or a mix of mayonnaise and sour cream instead.
- Pasta: Instead of using macaroni, you can use any other small pasta! Just make sure the pasta is fully cooled before adding it!
- Want Some Spice? Add a little heat by dicing a fresh jalapeno, or add a few dashes of hot sauce to the sauce!
- Protein: Add chicken, drained tuna, or diced ham to kick up the protein content.
How To Make Amish Macaroni Salad
I’m really excited about this one because it feels so nostalgic in the best way. It’s the kind of side dish that belongs next to burgers, grilled chicken, or anything coming off the BBQ.
- Cook Pasta: Bring a large pot of salted water to a rolling boil, then add the pasta. Cook according to the package until al dente. Drain the hot pasta and set aside to cool.
- Add Ingredients: Add the cooled pasta, diced celery, sweet onion, red bell pepper, and hard boiled eggs to a large bowl.
- Make Dressing: Combine Miracle Whip, granulated sugar, sour cream, yellow mustard, apple cider vinegar, sweet pickle relish, celery seed, salt, and ground black pepper in a small bowl.
- Toss and Chill: Pour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated. Cover and chill for at least 1 hour before serving.
Alyssa’s Pro Tip
Let It Chill! Make sure to let the pasta salad chill for at least an hour before serving so the dressing has time to soak into the pasta.
Must Have Tools For This Recipe
- Mixing Bowl: Perfect for making your dressing and then tossing everything together.
- Serving Bowl: The cutest way to serve pasta salad, and the kind of bowl everyone asks, “Where did you get that?”
Amish Pasta Salad
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Equipment
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1 Large pot
Ingredients
- 2 cups uncooked elbow pasta or other small pasta
- 1 cup diced celery about 3 ribs
- ½ cup diced sweet onion about half a small onion
- 1 cup diced red bell pepper about 1 medium bell pepper
- 4 large diced hard boiled eggs
- 1 cup Miracle Whip or mayonnaise
- ½ cup granulated sugar
- ⅓ cup sour cream
- 3 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons sweet pickle relish
- ½ teaspoon celery seed
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
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Bring a large pot of salted water to a rolling boil and add 2 cups uncooked elbow pasta. Cook according to the package until al dente. Drain the cooked pasta and set aside to cool.
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Add the cooled paste, 1 cup diced celery, ½ cup diced sweet onion, 1 cup diced red bell pepper, and 4 large diced hard boiled eggs to a large bowl.
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Combine 1 cup Miracle Whip, ½ cup granulated sugar, ⅓ cup sour cream, 3 tablespoons yellow mustard, 2 tablespoons apple cider vinegar, 2 tablespoons sweet pickle relish, ½ teaspoon celery seed, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a small bowl.
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Pour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated.
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Cover and chill for at least 1 hour before serving.
Notes
- Fridge: Store leftovers in an airtight container for up to 5 days. If the pasta salad thickens as it chills, stir in a little extra Miracle Whip before serving.
- Freezer: Not Recommended
- Make Ahead: This Amish pasta salad tastes even better after a few hours in the fridge and can easily be made 1 to 2 days ahead.
Nutrition
Must Make Mac Salads
