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sweet amish pasta salad

Sweet Amish Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Course Salad
Cuisine American
Servings 8 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wooden spoon or spatula
  • 1 plastic wrap (or 1 airtight container)

Ingredients
  

  • 2 cup elbow macaroni uncooked
  • 4 large hard-boiled eggs peeled and chopped
  • 1 cup mayonnaise
  • 1/3 cup granulated sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoon yellow mustard
  • 1/3 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper ground
  • 1 cup celery finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/2 cup green bell pepper finely diced
  • 1/3 cup red onion finely minced
  • 1/4 cup sweet pickle relish
  • 2 tablespoon fresh parsley optional; chopped

Instructions
 

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Add the elbow macaroni and cook according to package directions until just al dente, about 8–10 minutes.
  • Drain the macaroni in a colander and rinse under cold water until completely cool, then drain well.
  • Transfer the cooled, drained macaroni to a large mixing bowl.
  • Add the chopped hard-boiled eggs, celery, red bell pepper, green bell pepper, red onion, sweet pickle relish, and parsley (if using) to the macaroni and gently toss to combine.
  • In a small mixing bowl, whisk together the mayonnaise, granulated sugar, apple cider vinegar, yellow mustard, whole milk, salt, and black pepper until smooth and well combined.
  • Pour the dressing over the macaroni mixture in the large bowl.
  • Gently fold the salad with a wooden spoon or spatula until all ingredients are evenly coated in the dressing.
  • Taste and adjust seasoning with additional salt, pepper, or sugar if desired.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the macaroni salad for at least 2 hours, or until well chilled and the flavors have melded.
  • Stir the salad gently before serving and add a splash of milk if needed to loosen the texture.

Notes

For best results, cook the pasta just to al dente so it holds its shape and continues to absorb the dressing without becoming mushy, and make sure it is fully cooled and well drained before mixing so the dressing doesn’t thin out. The sweetness can be adjusted by adding sugar a teaspoon at a time, and you can balance it with a little extra vinegar if it tastes too sweet. This salad actually tastes better after resting overnight, so it’s ideal to make ahead for gatherings, and you can keep it tightly covered in the refrigerator for up to 3–4 days. If the salad seems dry after chilling, simply stir in a spoonful or two of mayonnaise or milk to restore its creaminess just before serving.
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