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amish macaroni salad recipe
- Total Time: 155 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic Amish macaroni salad recipe featuring a unique twist with a creamy, smoky dressing made from roasted red peppers and paprika. This dish is perfect for backyard barbecues and potlucks, offering both refreshing flavor and creamy texture.
Ingredients
- 12 oz elbow macaroni
- 4 large hard-boiled eggs, diced
- 2 celery stalks, finely chopped
- 0.5 small red onion, finely minced
- 7 oz jarred roasted red peppers, drained and rinsed
- 1 cup mayonnaise, full-fat
- 0.25 cup apple cider vinegar
- 2 tbsp granulated sugar
- 2 tsp Dijon mustard
- 2 tsp smoked paprika
- 0.5 tsp garlic powder
- 1 tsp fine sea salt
- 0.25 tsp freshly ground black pepper
- 0.25 cup fresh flat-leaf parsley, finely chopped, for garnish
Instructions
- Prepare the Pasta: Cook the elbow macaroni in heavily salted boiling water according to package directions until al dente. Drain immediately and rinse thoroughly with cold running water until completely cool; this prevents further cooking and ensures the macaroni doesn’t stick together or absorb too much dressing.
- Combine Base Ingredients: Transfer the cooled macaroni to a large mixing bowl. Add the finely chopped celery, minced red onion, and diced hard-boiled eggs to the bowl. Gently toss the ingredients together to combine them evenly.
- Create the Smoky Dressing: In a blender or food processor, combine the drained roasted red peppers, mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, smoked paprika, garlic powder, fine sea salt, and freshly ground black pepper. Blend until the mixture is completely smooth and creamy. Taste and adjust seasonings if needed to ensure a perfect sweet, tangy, and smoky balance.
- Dress and Chill the Salad: Reserve 2 tablespoons of the blended dressing for garnish. Pour the remaining dressing over the macaroni mixture in the bowl. Use a large spoon or spatula to toss gently until all ingredients are thoroughly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and fully absorb into the pasta.
- Garnish and Serve: Before serving, spoon the chilled salad into a large serving bowl. Drizzle the reserved 2 tablespoons of dressing over the top center of the salad. Garnish generously around the edges with the finely chopped fresh flat-leaf parsley for color contrast and freshness.
Notes
To restore creaminess if the salad looks too dry after chilling, add a splash of milk or extra mayonnaise before serving. For a milder onion flavor, soak the minced red onion in cold water for 10 minutes before adding to the salad base.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200 g)
- Calories: 450 calories
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 50 mg