Go Back
Extreme macro close-up of Amish Pasta Salad showing the silky sheen of the thick dressing and specks of black pepper.

Amish Pasta Salad: The Creamiest Old-Fashioned Macaroni Salad

This Amish Pasta Salad features a thick, glossy dressing with a perfect sweet-and-tangy balance. Loaded with elbow macaroni, hard-boiled eggs, and vibrant vegetables, it is the ultimate creamy side dish for your next potluck.
Print Recipe Pin for Later
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American, Amish
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 16 oz Elbow Macaroni 450g, cooked al dente
  • 3 large Hard-boiled Eggs Crumbled
  • 1 cup Celery 150g, finely diced into translucent bits
  • 1/2 cup Red Bell Pepper 75g, diced into vibrant squares
  • 2 cups Mayonnaise 480ml, full fat for glossy sheen
  • 1/2 cup Sugar 100g, granulated
  • 1/4 cup White Vinegar 60ml
  • 1 tbsp Yellow Mustard 15ml
  • 1 tsp Salt To taste
  • 1/2 tsp Black Pepper Freshly ground specks

Equipment

  • 1 Large pot For boiling pasta
  • 1 Mixing Bowl For whisking dressing
  • 1 Whisk To create a silky emulsion

Method
 

Preparation
  1. Boil elbow macaroni in salted water until al dente. Drain and rinse with cold water immediately to stop cooking and remove excess starch.
  2. Dice celery into translucent bits and red bell pepper into vibrant squares. Crumble the hard-boiled eggs into irregular pieces.
  3. In a large bowl, whisk together mayonnaise, sugar, vinegar, mustard, salt, and black pepper until the dressing has a glossy, silky sheen.
  4. Fold the cold pasta and vegetables into the dressing until every noodle is coated in the thick, rich sauce.
  5. Refrigerate for at least 4 hours before serving to allow the flavors to meld and the dressing to set.

Notes

Don't overcook the pasta; it should be firm.
For extra creaminess, stir in a splash of milk before serving if the salad has thickened too much in the fridge.