This Amish Macaroni Salad is creamy, tangy, and slightly sweet, making it a perfect side dish for picnics, potlucks, or summer barbecues. The combination of tender pasta, crisp vegetables, and a flavorful dressing will have everyone coming back for seconds.
This mac salad is a great side dish recipe and is a family favorite for picnics and potlucks in the summer and on holidays. It has great flavor and is on the sweet side with a tangy dressing that is different from regular macaroni salad.
Inspired by the classic Macaroni Salad, this version brings in a hint of sweetness and a bit of crunch for extra texture. If you love old-fashioned, homemade flavors, this recipe will be a great addition to your collection.
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Why You'll Love Amish Macaroni Salad
Creamy and Flavorful – The dressing is rich and balanced with the perfect mix of sweet, tangy, and savory flavors.
Simple Ingredients – Everything you need is likely already in your kitchen, making this a no-fuss recipe.
Perfect for Gatherings – It’s a crowd-pleaser that pairs well with grilled meats, sandwiches, or fried chicken.
Ingredients
Just a few simple ingredients and sweet tangy dressing make this tasty Amish Macaroni Salad recipe.
For the dressing, most recipes call for Miracle Whip which has a sweet tangy flavor of it's own, but I am not a fan of this, so I just use real mayonnaise and add other ingredients to get a similar flavor.
View the recipe card below for full list of ingredients.
How to Make Amish Macaroni Salad
Below is a visual guide on how to make Amish Macaroni Salad. Please see the recipe card below for complete instructions.
Step 1
In large bowl, toss together the cooked macaroni, red bell pepper, scallions, hard boiled eggs, and celery seed.
Step 2
In a medium bowl, mix together the mayonnaise, mustard, sugar, and apple cider vinegar until combined and sugar has dissolved. Pour the dressing mixture over top of the pasta mixture and toss to coat.
Substitutions
Pasta – Swap elbow macaroni with small shells or ditalini for a slight texture change.
Mayonnaise – Use Greek yogurt or sour cream for a tangier, lighter version.
Sugar – Replace with honey or omit entirely for a less sweet version.
Variations
Spicy Kick – Add a diced jalapeño or a teaspoon of hot sauce for a little heat.
Protein-Packed – Mix in diced ham, shredded chicken, or crumbled bacon.
Cheesy Twist – Stir in shredded cheddar or crumbled feta for an extra layer of flavor.
Tips for Making Amish Macaroni Salad
Let the salad chill – Allow at least an hour in the fridge before serving to let the flavors meld.
Use real mayo – This gives the best creamy texture and flavor balance.
Chop ingredients evenly – Smaller, uniform pieces make for a better texture and distribution of flavors.
Taste and adjust – Add more seasoning, vinegar, or sugar to suit your preference.
How to Store Leftovers
Store leftover Amish Macaroni Salad in an airtight container in the refrigerator for up to 4 days. Stir before serving, as the dressing may settle.
Serve with...
Enjoy as a side with deviled eggs and coleslaw at a picnic or potluck.
Serve alongside grilled burgers, hot dogs, or BBQ chicken for a classic summer meal.
Pair with air fryer chicken or pulled pork sandwiches for a comforting Southern-inspired plate.
When you make this Amish Macaroni Salad recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Amish Macaroni Salad
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Ingredients
For the salad
- 2 cups dried elbow macaroni , cooked per package instructions
- 3 large hard boiled eggs , chopped
- 2 stalks celery , diced
- 2 green onions , diced
- ½ medium red bell pepper , diced
- 1 teaspoon celery seed
For the dressing
- 2 cups mayonnaise
- ½ cup granulated sugar
- 3 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
Instructions
- Cook the macaroni noodles according to package directions until al dente. Strain and rinse the pasta with cold water to cool it down. Set aside to drain completely.
- In a medium bowl, mix together the mayonnaise, mustard, sugar, and apple cider vinegar until combined and sugar has dissolved. Set aside.
- In large bowl, toss together the cooked macaroni, red bell pepper, scallions, hard boiled eggs, and celery seed.
- Pour the dressing mixture over top of the pasta mixture and toss to coat. Cover and store in the fridge until ready to serve.
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