I’ve got a confession to make. When I was a kid (and even up to my teen years), macaroni salad wasn’t ever a picnic food I went for at the BBQ sides table. I think I took a bite once and didn’t like the texture of the cold pasta. I finally figured out that it wasn’t a sweet macaroni salad that was the problem. I just happened to try one of the BBQ sides that wasn’t the best recipe.
Then a few years ago, I tried a bite of this sweet macaroni salad at my aunt’s Fourth of July party and something clicked. I went back for seconds. OK, maybe thirds.
Found out my aunt’s macaroni salad was actually an Amish pasta salad with creamy dressing. Amish pasta salad has its roots in Pennsylvania’s Amish communities. Where simple cooking and good honest food are just how picnic foods are done.
The creamy dressing is made with yellow mustard, a pinch or 2 sugar. Just enough vinegar. So it’s got that tangy sweetness you don’t get with traditional sweet macaroni salad.
You could grab macaroni salad from the deli counter, sure. But forget the old tired cold salad recipes everyone expects from picnic food. Surprise the hungry folks at your next BBQ with this Amish pasta salad with dreamy creamy dressing.
Why You’ll Love This Recipe
This is one of those recipes that earns a permanent spot in your summer rotation the first time you make it.
- Super easy to make: Chop, mix, chill. And start eating.
- Sweet and tangy flavor: The creamy dressing with mustard and vinegar is what makes this macaroni salad so special.
- Make it the day before: This Amish pasta salad is even more yummy after sitting in the fridge all night.
- Cheap ingredients: Pasta, eggs, a few veggies. Unlike other BBQ sides, this one won’t break the bank.
- Travels well: A picnic food that’s easy to transport to the BBQ.
Ingredient Notes and Substitutions
There are tons of ways to make this. Pretty much endless. You can use this recipe as your base to make other macaroni salads.
- Creamy salad dressing: Stick with something like Miracle Whip for that signature sweetness. Regular mayo works if you want it less sweet.
- Bell pepper: Red is called for, but green or yellow peppers work too. Red just gives you that pop of color.
- Dill pickle relish: I love pickle relish, but you can go with either sweet relish or dill relish. Or even chop up some pickles if you don’t have relish already.
- Vinegar: White vinegar is standard, but apple cider vinegar adds a mellow flavor that’s real nice.
- Pasta shape: Elbows are classic, but shells or wagon wheels hold onto that creamy dressing just as well. Just be sure to choose a sturdy pasta.
- Extra crunch: Toss in some chopped carrots for more texture and color.
Tips for Success
A few things that’ll make sure your macaroni salad turns out right every time.
- Don’t overcook the pasta: Al dente is what you’re going for. Overcooked noodles turn to mush once they sit in dressing.
- Rinse with cold water after draining: This stops the cooking and keeps noodles from clumping together.
- Spread pasta out in a baking dish to cool faster: A colander holds heat. Spreading it out lets it cool down quick.
- Boil your eggs first: Gives them time to cool so they don’t mess up your macaroni salad.
- Use a food processor for the veggies: Just don’t over-chop the peppers. Keep those pieces a little bigger for some bite.
Storage and Reheating
Keep leftover macaroni salad in the fridge in a sealed container. If your bowl doesn’t have a lid, plastic wrap or foil works fine.
It’ll stay good for up to five days as long as it’s covered tight. The flavors actually get better over the first day or two.
This is best served slightly chilled or at room temperature. If you want to take the chill off, pop a serving in the microwave for about 30 seconds. Don’t overdo it though.
Serving Suggestions
This sweet creamy pasta salad is one of the best BBQ sides you can bring to a cookout. Set it out next to burgers, hot dogs, grilled chicken, or steak and let people help themselves. Add a fruit platter and you won’t be able to keep folks away from the BBQ sides table.
Since the hard-boiled eggs add protein, it makes a solid lunch on its own too. Top it with sliced eggs and a sprinkle of paprika if you want it looking real nice on the table.
FAQs
Can I make this sweet macaroni salad ahead of time?
Yep, and I highly recommend it! After it sits in the fridge overnight, it will be even tastier.
Can I use a different pasta?
Yes, as long as it’s sturdy so it won’t get soggy. Little , rotini, wagon wheels. Any sturdy pasta with grooves in it that hold onto the dressing. Long noodles won’t give you the right texture for a macaroni salad.
Is this good picnic food?
Some of the best picnic food you can pack. It travels well in a sealed container and it’s meant to be eaten cold or at room temperature. Just don’t leave it sitting out in the sun for more than two hours.
Notes
I spent years turning down cold pasta salad at family gatherings. Now it’s the first thing I make when summer rolls around. My family expects it at every cookout and I don’t mind one bit.
Sweet Creamy Pasta Salad
Ingredients
- 1 lb. Elbow macaroni
- 4 Large hard-boiled eggs cooled and chopped
- 1 Small white onion finely diced
- 3 Stalks celery finely chopped
- 1 Small red bell pepper finely diced
- 1 Small green bell pepper finely diced
- 2 cups Mayonnaise Full-fat preferred for emulsion stability
- ⅓ cup Apple cider vinegar
- ¾ cup Granulated white sugar
- 3 tbsp. Yellow mustard
- ½ tsp. Garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a rolling boil on your stovetop, drop in the elbow macaroni, and cook according to package directions until it reaches a perfectly tender, slightly soft bite. Strain the hot macaroni into a large colander, shaking it firmly to remove all heavy pooled water, then immediately transfer the warm noodles into a very large mixing bowl.
- Sprinkle the three-quarters cup of granulated white sugar and the apple cider vinegar straight over the hot, steaming macaroni, and use a large rubber spatula to toss the noodles continuously for 60 seconds. Rushing this step while the pasta is hot is crucial because the expanded starches instantly absorb the sharp acid and sugar deep into the core of the noodles, ensuring your salad tastes highly seasoned from within rather than muted and bland.
- Spread the dressed macaroni out slightly in the bowl and let it sit undisturbed on the counter for 15 to 20 minutes until it cools completely to room temperature and has fully absorbed the vinegar-sugar liquid base. While the pasta cools, finely dice your white onion, celery stalks, red bell pepper, and green bell pepper, ensuring all the vegetable cuts are uniform and roughly the same size as your chopped hard-boiled eggs.
- In a separate medium bowl, combine the mayonnaise, yellow mustard, garlic powder, salt, and black pepper, whisking aggressively for 45 seconds until the mustard and spices form a smooth, pale yellow surfactant emulsion. Forcing the thick condiments to completely blend in a separate bowl stabilizes the fats, ensuring the dressing coats the slick exterior of the cooled noodles uniformly instead of breaking down into greasy pools over time.
- Tip the chopped hard-boiled eggs and all your diced vegetables directly into the large bowl with the cooled, seasoned macaroni, then pour the whipped mayonnaise dressing over the top.
- Use wide wooden spoons or kitchen tongs to gently fold the ingredients together from the bottom up until the herbs, crisp vegetables, and egg bits are evenly speckled throughout the pasta matrix. Cover the bowl tightly with plastic wrap and transfer it to the refrigerator for a minimum of 2 hours, allowing the starches to chill completely and giving the sweet-and-tangy flavors plenty of time to meld before serving.
