1 lb salad macaroni 4 hard-boiled eggs (chopped) 1 small onion, finely diced 3 celery ribs, diced small 1 small sweet pepper, seeded and diced small (red or orange) dressing 2 cups light …
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Amish macaroni salad is a spectacularly hearty and creamy pasta salad bursting with flavor. It’s made up of elbow macaroni loaded with hard-boiled eggs, red peppers, celery, onion, and pickle relish, then coated in a sweet, tangy, and savory dressing. Not only is it delectable, but it’s also very easy to make.
Stir eggs, celery, and peas together in a large bowl. Whisk low fat mayonnaise, yellow mustard, sugar, vinegar, celery seed, and salt in a separate bowl, dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.
Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. For dressing, in a small bowl, combine Miracle Whip, sugar, relish, mustard, vinegar, celery seed and salt. In a large bowl, combine macaroni, celery, onion, red pepper and eggs. Add dressing; gently toss to coat. Cover and refrigerate until serving.
In a medium bowl, mix together the mayonnaise, mustard, sugar, and apple cider vinegar until combined and sugar has dissolved. Set aside. In large bowl, toss together the cooked macaroni, red bell pepper, scallions, hard boiled eggs, and celery seed. Pour the dressing mixture over top of the pasta mixture and toss to coat.