Description
Sweet Amish Macaroni Salad is a creamy, tangy, and slightly sweet pasta salad featuring elbow macaroni mixed with a blend of mayonnaise, apple cider vinegar, yellow mustard, and sugar. Enhanced with crunchy vegetables like celery, red bell pepper, onion, and optional shredded carrots and sweet pickle relish, this classic Amish recipe is perfect as a side dish for picnics, barbecues, or family gatherings.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni (or any small pasta)
Dressing
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup onion, finely chopped
- 1/2 cup shredded carrots (optional)
- 1/4 cup sweet pickle relish (optional)
Instructions
- Cook the macaroni: Bring a pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and rinse under cold running water to cool it quickly. Set aside and ensure it is well drained.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, yellow mustard, sugar, salt, and black pepper until the mixture is smooth and creamy.
- Combine pasta and dressing: Add the cooled macaroni to the bowl with the dressing and stir thoroughly to coat all the pasta evenly.
- Add vegetables: Gently fold in the diced celery, red bell pepper, chopped onion, and if using, shredded carrots and sweet pickle relish. Mix until all ingredients are evenly incorporated.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 to 2 hours. This resting period allows the flavors to meld beautifully.
- Serve: Before serving, stir the salad well and adjust seasoning with additional salt or sugar if desired. Serve chilled as a refreshing side dish.
Notes
- For a healthier twist, substitute part of the mayonnaise with Greek yogurt.
- Make sure to drain the pasta thoroughly to prevent a watery salad.
- The salad tastes best after chilling for at least a couple of hours, ideally overnight.
- Feel free to add hard-boiled eggs or cooked bacon bits for extra flavor.
- This salad can be stored in the refrigerator for up to 3 days.
