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Amish Macaroni Salad

Amish Macaroni Salad
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Creamy, tangy Amish Macaroni Salad with tender elbow macaroni, crisp vegetables, and a luscious mayonnaise-based dressing. Perfect for barbecues, picnics, potlucks, or any gathering, offering a comforting and refreshing side dish with a delightful balance of textures and flavors.

Ingredients

Scale

Macaroni Salad Base

  • 2 cups elbow macaroni
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • Salt, to taste
  • Black pepper, freshly ground, to taste

Vegetables

  • 1/2 cup celery, finely chopped
  • 1/2 cup red or green bell pepper, finely chopped
  • 1/4 cup onion (red or white), finely chopped

Optional Ingredients

  • 2 hard-boiled eggs, peeled and chopped (optional)

Instructions

  1. Cook the macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions, usually around 7 to 8 minutes until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down completely.
  2. Prepare the vegetables: While the pasta cooks, finely chop celery, bell pepper, and onion into small, uniform pieces. Hard-boil your eggs (if using), peel, and chop them as well. Having evenly cut vegetables helps distribute flavors evenly throughout the salad.
  3. Make the dressing: In a large mixing bowl, combine mayonnaise with apple cider vinegar and granulated sugar. Whisk until smooth and creamy. Season the dressing generously with salt and freshly ground black pepper to taste.
  4. Combine all ingredients: Add the cooled macaroni and chopped vegetables to the bowl with the dressing. Gently fold everything together until the pasta is well coated. If you’re using hard-boiled eggs, gently fold them in last to keep their shape.
  5. Chill and serve: Cover the salad and refrigerate for at least one hour before serving. Chilling allows the flavors to meld beautifully, enhancing the creamy, tangy profile of the Amish Macaroni Salad.

Notes

  • Cook pasta al dente to avoid mushy macaroni.
  • Rinse pasta thoroughly with cold water after cooking to cool and stop cooking.
  • Chop vegetables small and uniform for balanced texture and flavor.
  • Adjust vinegar and sugar amounts to suit your taste preference.
  • Refrigerate overnight when possible to deepen flavor and improve texture.
  • Use fresh eggs if adding hard-boiled eggs for best taste and safety.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Freezing this salad is not recommended due to texture changes.
  • Serve cold or at room temperature; avoid microwaving.

Nutrition

Keywords: Amish Macaroni Salad, Macaroni Salad, Picnic Salad, Creamy Pasta Salad, Tangy Macaroni Salad, Potluck Recipe

Find it online: https://mealsbysarah.com/amish-macaroni-salad/