Description
This Sweet Amish Macaroni Salad is a creamy, tangy, and slightly sweet pasta salad perfect for picnics, potlucks, or as a refreshing side dish. Made with tender elbow macaroni, crunchy vegetables, and a rich dressing featuring mayonnaise, apple cider vinegar, and yellow mustard, this salad embodies the classic Amish flavors with a hint of sweetness from sugar and pickle relish. It’s easy to prepare and tastes best when chilled, allowing the flavors to meld beautifully.
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 & Add-ins
- 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 pasta: Bring a pot of salted water to boil and cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it quickly. Set aside to drain thoroughly.
- 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 containing the dressing. Stir gently to ensure every piece of pasta is well-coated with the dressing.
- Add vegetables and mix: Fold in the diced celery, red bell pepper, finely chopped onion, shredded carrots (if using), and sweet pickle relish (if using). Mix carefully to evenly distribute all ingredients without breaking up the pasta.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 to 2 hours. This chilling time allows the flavors to meld and the salad to firm up slightly.
- Final seasoning and serve: Before serving, stir the salad once more. Taste and adjust the seasoning if needed, adding a bit more salt or sugar according to your preference. Serve chilled.
Notes
- For best texture, be sure to rinse and cool the pasta after cooking to prevent it from becoming mushy.
- Optional ingredients like shredded carrots and sweet pickle relish add extra color and sweetness but can be omitted if preferred.
- This salad keeps well in the refrigerator for up to 3 days, though it is freshest when eaten within 24 hours.
- You can substitute yellow mustard with Dijon or spicy brown mustard for a different flavor profile.
- Using mayonnaise with lower fat content will reduce calories but may affect creaminess.
