Description
A timeless, old-fashioned creamy pasta salad with a sweet and tangy dressing, perfect for potlucks and family gatherings.
Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 3 large hard-boiled eggs (chopped)
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup sugar
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup celery (finely chopped)
- 1/4 cup onion (finely chopped)
- 1/4 cup red bell pepper (diced)
- 1 tablespoon sweet pickle relish
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Cook macaroni until tender, about 7–9 minutes. Drain and rinse with cold water. Let cool.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, mustard, sugar, vinegar, salt, pepper, and pickle relish until smooth.
- Combine ingredients: Add the cooled macaroni, chopped eggs, celery, onion, and red bell pepper into the bowl with the dressing. Gently fold everything together until well coated.
- Chill and serve: Cover the salad and refrigerate for at least 2 hours before serving to allow flavors to blend. Mix gently before serving.
Notes
Tastes even better after chilling overnight. Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 95 mg
Keywords: Amish macaroni salad, creamy pasta salad, old-fashioned, potluck side dish, sweet and tangy