Amish-Inspired Macaroni Salad – Easy Like A Sunday Morning

My granddaughter was going to be going to a school where there was no option to live on campus, so she had to get a house with a few of her friends. I told her that she should get some recipes together so that they could save some money on dining out. I told her to just let me know which ones she wanted, and this is one that was at the top of the list. I think they had some barbecuing planned for when they all got there! Check out what they are saying about this recipe over at Kitchen Nostalgia:

“Made this for the second time for a potluck…..brought home an empty dish for the second time! One of the easiest, tastiest macaroni salads that I’ve ever fixed!”

Wherever I take this it’s always a huge hit among the crowd. You might want to double the recipe!

 

Ingredients

2 cups uncooked elbow macaroni

1 small onion chopped

3 stalks celery chopped

3 hard-cooked eggs chopped

1 small red bell pepper seeded and chopped

1 small carrot shredded

2 tablespoons Vlasic dill pickle relish

2 cups creamy Miracle Whip salad dressing

2 1/4 teaspoons Heinz white vinegar

cup white sugar to taste 1/3 – 3/4

3 tablespoons prepared yellow mustard

1/4 teaspoon salt

3/4 teaspoon celery seed

 

 

Instructions

Cook macaroni in a pot of lightly salted water until tender, about 8 to 10 minutes. Rinse under cold water, drain and cool.

 

In a large bowl, stir together macaroni, onion, celery, eggs, red pepper, carrot and relish.

 

In a small bowl, stir together the salad dressing, vinegar, sugar, mustard, salt and celery seed. Pour the dressing over the salad and stir until well blended. Cover and chill in the refrigerator for at least 1 hour before serving.

 

 

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Quick Tip: Use any small pasta that you like for this recipe.

Thanks again to Kitchen Nostalgia for this traditional recipe.