Amish Macaroni Salad Recipe | The Recipe Critic

There’s something delightfully old school about Amish macaroni salad. The dressing, the macaroni, the chopped eggs, the crunchy celery. It tastes like the kind of recipe that’s been living in a handwritten church cookbook for decades.

How To Make Amish Macaroni Salad

I’m really excited about this one because it feels so nostalgic in the best way. It’s the kind of side dish that belongs next to burgers, grilled chicken, or anything coming off the BBQ.

1. Cook Pasta: Bring a large pot of salted water to a rolling boil, then add the pasta. Cook according to the package until al dente. Drain the hot pasta and set aside to cool.
2. Add Ingredients: Add the cooled pasta, diced celery, sweet onion, red bell pepper, and hard boiled eggs to a large bowl.
3. Make Dressing: Combine Miracle Whip, granulated sugar, sour cream, yellow mustard, apple cider vinegar, sweet pickle relish, celery seed, salt, and ground black pepper in a small bowl.
4. Toss and Chill: Pour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated. Cover and chill for at least 1 hour before serving.

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