![]() ![]() If you have an Instant Pot or pressure cooker, try my easy perfect hard-boiled eggs.You’ll need cooked and cooled macaroni noodles, Miracle Whip, mustard, relish, hard boiled eggs, celery, onion, bell pepper, sugar, white wine vinegar, and dried celery seed.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 works especially well for red onions. 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.I can definitely say this macaroni salad is a guilty pleasure for me and I have even been known to eat a big bowl of it for breakfast. Nothing at all it’s good just by itself.I think it’s the perfect summertime cookout or picnic food. You can serve almost anything with this macaroni salad. Amish Macaroni Salad Goes Great With Almost Anything If I am in a hurry, I put it right into the refrigerator, I take it out every 15 minutes and stir it so the cooler noodles fold into the warmer ones. If I’m not in a hurry I let the cooked pasta sit on the counter, uncovered, until it is room temperature and then I place it in the refrigerator until it is fully cooled. I rinse the pasta and then I make sure it is fully cooled before I add anything. How do I stop the pasta from absorbing all of the dressing before you serve it? When ready to serve the macaroni salad, stir in the 4-5 tablespoons of reserved dressing.Place both the macaroni salad and the reserved dressing in the refrigerator covered with plastic wrap.Add the dressing, saving the reserve 4-5 tablespoons for later.Remove the noodles from the refrigerator and gently fold in the bell peppers and hard-boiled eggs.Set aside about 4-5 tablespoons of the dressing mixture to use later. In a separate dish, mix the Miracle Whip, sugar, vinegar, mustard, and black pepper.Chop the bell peppers, and hard-boiled eggs and set them aside.Place the noodles into a large bowl, cover them with plastic wrap, and refrigerate them for 1-2 hours.Rinse the cooked noodles under cold water and pat them dry with a paper towel. ![]() ![]() Cook the macaroni according to the box directions.Let’s Make Sweet Tangy Amish Macaroni Salad Sugar – I have cut back on the sugar over the years because the Miracle Whip is sweet enough.Miracle Whip Salad Dressing – this is the most important ingredient in the macaroni salad dressing and I do not recommend using any other type of salad dressing base or regular mayonnaise.It’s creamy, sweet, and tangy from Miracle Whip dressing and extra crunchy from the vegetables.Everyone who tries this recipe loves it.I’ve perfected this recipe over the years to get it just right with the perfect combination of sweet and tangy. Having lived in Amish country in PA for over 20 years, I’ve tasted and made my share of macaroni salads so I know what’s good.If I’m invited to a cookout, a BBQ, or a potluck, odds are that I am bringing the macaroni salad because my macaroni salad is hands-down the best you’ve ever tasted. ![]()
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