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Platter of macaroni salad with a spoon

Sweet Tangy Amish Macaroni Salad

Sweet Tangy Amish Macaroni Salad is a classic summer side dish. Bring it to your next cookout or pool party and everyone will be begging for the recipe. This recipe is easy to make for a larger crowd - just double all of the ingredients.
5 from 1 vote
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Course: Salad
Cuisine: American
Keyword: cookout sides, macaroni salad, picnic sides, summer salads, Summertime food
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 8 servings
Author: Laura Franco

Ingredients 

  • 1/2 lb elbow macaroni I buy the 1lb. box and use half of it
  • 3 hard boiled eggs - diced small
  • 1 small red bell pepper - diced small
  • 1 small yellow bell pepper - diced small
  • 1 small green bell pepper - diced small
  • 1 cup Miracle Whip salad dressing
  • 2 tbsp granulated sugar
  • 1 tbsp white vinegar
  • 1 teaspoon yellow mustard
  • 1 teaspoon ground black pepper

Instructions

  • Cook the macaroni according to the box directions.
  • Rinse the cooked noodles under cold water and pat them dry with a paper towel.
  • Place the noodles into a large bowl, cover them with plastic wrap, and refrigerate them for 1-2 hours.
  • Chop the bell peppers, and hard-boiled eggs and set them aside.
  • In a separate dish, mix the Miracle Whip, sugar, vinegar, mustard, and black pepper. Set aside about 4-5 tablespoons of the dressing mixture to use later.
  • Remove the noodles from the refrigerator and gently fold in the bell peppers and hard-boiled eggs.
  • Add the dressing, saving the reserve 4-5 tablespoons for later.
  • Place both the macaroni salad and the reserved dressing in the refrigerator covered with plastic wrap.
  • When ready to serve the macaroni salad, stir in the 4-5 tablespoons of reserve dressing.

Notes

Krazy Kitchen Mom Tips;
  • If you decided to add raw onions to this recipe, soak the slices in water for 15 minutes before you use them which removes some of the bitter taste. This works especially well for red onions.
  • I find that any pasta salad tends to soak up some of the dressing when it's refrigerated, so make sure you reserve 4-5 tablespoons of the prepared dressing to add back to the macaroni salad right before you serve it. This will make it fresh and creamy.
  • If you have an Instant Pot or pressure cooker, try my easy perfect hard-boiled eggs. They turn out perfect every time!