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–+ servings
Amish Macaroni Salad

Amish Macaroni Salad

Delightfully creamy, tangy, and loaded with crisp vegetables, this Amish Macaroni Salad is the classic potluck side dish you’ll return to again and again.
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Prep Time 20 minutes
Course Side Dish
Cuisine American
Servings 8 side-dish servings
Calories 250 kcal

Ingredients
  

  • 12 ounces elbow macaroni (3 cups cooked) gluten-free pasta works too
  • 1 cup finely diced red bell pepper for color and crunch
  • 1 cup finely diced celery (2 stalks)
  • 1/2 cup finely chopped onion (sweet or Vidalia) mildest
  • 1 cup shredded carrot fresh or pre-shredded
  • 1 cup mayonnaise Hellmann’s or Duke’s for best tang
  • 1/4 cup sour cream or plain Greek yogurt whole milk for creaminess
  • 2 tablespoons apple cider vinegar adds zesty lift
  • 1 tablespoon Dijon mustard stone-ground if you like texture
  • 1 teaspoon sugar balances acidity
  • 1/2 teaspoon kosher salt adjust to taste
  • 1/4 teaspoon freshly ground black pepper
  • Optional garnish: chopped fresh parsley or dill

Instructions
 

  • Cook the macaroni in boiling, lightly salted water until just tender (al dente). Drain and rinse under cold tap water—this stops cooking and cools it quickly.
  • In a large mixing bowl, whisk together mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, Dijon mustard, sugar, salt, and pepper to create a smooth, pale yellow emulsion.
  • Add the cooked pasta, diced bell pepper, celery, onion, and shredded carrot to the bowl. Gently fold the ingredients together using a rubber spatula to evenly coat everything in the creamy dressing.
  • Taste the salad and adjust seasoning if needed. Add more salt if it tastes flat, a pinch of sugar for extra balance, or another splash of vinegar for extra tang.
  • Cover the bowl with plastic wrap or a lid and chill in the fridge for at least 30 minutes (up to 24 hours). This allows the flavors to meld together.
  • Before serving, give the salad a final stir, sprinkle with chopped parsley or dill, and transfer to a serving dish.

Notes

For best texture, ensure the pasta is thoroughly drained and avoid excess moisture from the veggies to prevent diluting the dressing. Adjust the cooking time of the pasta for a firmer bite. Fresh vegetables will keep the salad crisp.

Nutrition

Calories: 250kcal
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