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Tried and True: “Not So Amish” Macaroni Salad

I remember seeing “Amish Macaroni Salad” in the deli cases and, while I wasn’t sure WHAT it was, I took a chance and I haven’t looked back since. I probably will order some of the Amish Macaroni Salad to go with a rotisserie chicken or sandwiches.  Kinda predictable, huh?

Over the weekend, to go with the Bourbon Molasses Mustard Baked Chicken, I decided to finally make my own version of the Pennsylvania classic and, can you keep a secret, it’s so much better than the deli standard.  I don’t know if it was the dressing, the veggies or what, but I can see this being a staple recipe that will be made throughout the spring and summer.

On to the recipe:

Gather the Ingredients

"Not So" Amish Macaroni Salad - Ingredients| Cooking In Stilettos

Is it wrong that I wished I chopped more bell pepper (for quality control purposes of course – so good!)

"Not So" Amish Macaroni Salad -Veggies| Cooking In Stilettos

Time to Mix The Dressing

"Not So" Amish Macaroni Salad - Making the Dressing | Cooking In Stilettos

My “Not So Amish” Macaroni Salad

"Not So" Amish Macaroni Salad| Cooking In Stilettos

 

Yields 6

Tried and True: “Not So Amish” Macaroni Salad

This Pennsylvania classic is a slightly sweet and tangy version of a classic macaroni salad - it will be a hit at your next cookout.

1 hr, 30 Prep Time

10 minCook Time

1 hr, 40 Total Time

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Ingredients

  • 2 cups uncooked elbow macaroni
  • 3 hard-boiled eggs, chopped
  • 1/2 red onion, chopped
  • 4 stalks of celery, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cups of light mayonnaise
  • 3 tablespoons of dijon mustard
  • 2 tablespoons of dill pickle relish (I swear by Wickles)
  • 1/2 cup of sugar
  • 1 3/4 teaspoons of apple cider vinegar
  • 1/4 teaspoon of salt
  • 3/4 teaspoon of celery seed

Instructions

  1. Bring a large pot of water to a boil. Salt the water and add the macaroni, cooking until the pasta is al dente - about 8 minutes. Drain the pasta, run under cold water for a minute and then set aside.
  2. To make the dressing:
  3. In a medium bowl, stir together the mayonnaise, dijon mustard, dill pickle relish, sugar, apple cider vinegar, salt and celery seed until well blended.
  4. In a large bowl, add the celery, diced red bell pepper, onion and eggs.
  5. Add the pasta and mix well.
  6. To the pasta and vegetable mixture, add half of the dressing mixture. Mix well. If your pasta salad needs more dressing, add the remaining dressing mixture in gradually until it reaches the desired consistency.
  7. Cover and chill the pasta salad for at least an hour before serving.
  8. Enjoy!

Nutrition

Calories

3549 cal

Fat

206 g

Carbs

327 g

Protein

86 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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