Amish Macaroni Salad
A creamy Amish Macaroni Salad made with elbow macaroni, hard-boiled eggs, celery, onion, red bell pepper, relish, mustard, and sweet-tangy dressing.
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Servings: 12
Ingredients
- 2 c uncooked elbow macaroni
- 3 large eggs hard-boiled and chopped
- 3 celery stalks chopped
- 1 onion chopped or diced
- 2 tbsp sweet pickle relish
- 3 tbsp yellow mustard
- 1 small red bell pepper stemmed, seeded, and chopped
- 2 c Miracle Whip salad dressing
- 3/4 c white sugar
- 2 1/4 tsp white vinegar
- 1/2 tsp celery seed
- Salt to taste
- Black pepper to taste
Instructions
- Cook the elbow macaroni according to the package directions.
- Drain the macaroni thoroughly.
- Allow the macaroni to cool slightly before combining it with the remaining ingredients.
- In a large mixing bowl, combine the chopped hard-boiled eggs, chopped celery, diced onion, sweet pickle relish, and chopped red bell pepper.
- In a separate small bowl, combine the Miracle Whip, yellow mustard, white vinegar, white sugar, celery seed, salt, and black pepper.
- Stir until the dressing is smooth and fully combined.
- Pour the prepared dressing over the egg and vegetable mixture.
- Stir gently until the ingredients are evenly coated.
- Add the cooked and cooled macaroni to the bowl.
- Stir gently until the macaroni is evenly combined with the dressing and vegetables.
- Cover the bowl tightly.
- Refrigerate for at least 1 hour before serving.
- Before serving, stir the salad gently.
- Taste and adjust the salt and black pepper if needed.
- Serve chilled.
Notes
To make this Amish Macaroni Salad gluten free, replace the regular elbow macaroni with certified gluten-free elbow macaroni or another small gluten-free pasta shape.
Cook the gluten-free pasta according to the package directions, and avoid overcooking it, as gluten-free pasta can soften more quickly.
Confirm that the Miracle Whip, yellow mustard, sweet pickle relish, white vinegar, celery seed, and all packaged ingredients are labeled gluten free.
Use clean bowls, strainers, utensils, cutting boards, and serving spoons to prevent gluten cross-contact.
If preparing this salad for guests with gluten sensitivity or celiac disease, keep it separate from regular pasta salads and gluten-containing side dishes.