AMISH MACARONI SALAD is the perfect side for your next cookout! This macaroni salad is sweet, tangy, and creamy with just the perfect amount of crunch thanks to the celery and bell peppers.
I was lucky enough to travel through Amish country a few years back. We stopped for lunch at a ‘restaurant’ that was actually a very nice barn in someone’s backyard.
I’ll admit that I didn’t know what to expect, but it certainly wasn’t the sweet peanut butter spread made with marshmallow creme (I’ll share that recipe with you soon, promise!) or the peanut butter pie with Cool Whip!I sort of thought everything would be made from scratch and it was really interesting to see that it wasn’t!
Of course, that wasn’t the only surprising thing.
The Amish macaroni salad was definitely not what I expected – it was SWEET!
I was honestly confused at the first bite, because I’d never had a sweet macaroni salad before. The classic macaroni salad I grew up eating has green olives in it, after all.
The Amish macaroni salad recipe uses Miracle Whip, something that I’ve honestly turned my nose up at for years.
But, you know what? It’s actually perfect in this tangy sweet macaroni salad.
You really just have to give this a try to see what all the fuss is about! It’s GOOD!
Amish macaroni salad stars with cooked macaroni noodles, bell peppers, celery, onion, boiled eggs, and dill relish.
The dressing is made of Miracle Whip, sugar, mustard, vinegar, salt, and celery seed.
You can certainly whisk together the macaroni salad dressing separately in it’s own bowl, but honestly, I just toss everything in one big mixing bowl and stir it up well.
Less dishes and everything gets combined just fine that way. 😉
If you’ve never had Amish macaroni salad before, it’s going to feel a little weird adding a scoop of sugar to a bowl of macaroni – especially knowing that Miracle Whip is already quite sweet.
You just have to have a little faith in the Amish and give it a go.
You can also start with just 1-2 tablespoons of sugar and then taste and increase as needed, but please note that I’ve already reduced the sugar to less than what I normally see in Amish macaroni salad recipes.
Like most creamy macaroni salads, this is best served cold. We like to mix it together and allow it a bit of time in the fridge before serving.
Sprinkle with a bit of paprika before serving. Pro Tip: Try smoked paprika! It adds the perfect pop!
More cold pasta salads & sides:
- Creamy Cucumber Salad
- Italian Pasta Salad
- Grape Salad
- Keto Broccoli Salad
- Cauliflower Potato Salad
- Snickers Apple Salad
Amish Macaroni Salad
- 2 cups uncooked macaroni noodles
- 2 cups Miracle Whip
- ¼ cup sugar
- 3 tablespoons dijon mustard
- 1 tablespoon distilled white vinegar
- 1 teaspoon salt
- ¾ teaspoon celery seed
- 1/2 teaspoon cracked pepper
- 3 large hard boiled eggs
- 1 small sweet onion
- 3 stalks celery
- 1 small red bell pepper
- ¼ cup dill pickle relish
- Paprika for garnish
- Bring a large pot of water to a boil over medium heat. Add the macaroni and cook according to package directions. Drain and place in a large bowl. Rinse with cold water.
- Add the Miracle Whip, sugar, mustard, vinegar, salt, and celery seed to a small bowl and whisk to combine.
- Chop the eggs, onion, celery, and pepper into small pieces. Add to the bowl of macaroni with the pickle relish.
- Pour the dressing over the pasta and stir well to coat. Taste and add additional salt, if needed.
- Cover and refrigerate for at least one hour. Sprinkle with paprika before serving.
Tips & Notes: