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Handheld photo of a white bowl filled with glossy Amish Pasta Salad featuring large egg chunks and red peppers.

Amish Pasta Salad: The Creamiest Old-Fashioned Macaroni Recipe

A classic Amish Pasta Salad featuring tender elbow macaroni, a thick sweet mayonnaise dressing, and hard-boiled eggs. This vibrant side dish is perfect for potlucks, offering a nostalgic balance of creamy, crunchy, and tangy flavors.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Lunch, Side Dish
Cuisine: American, Amish
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz elbow macaroni 450g
  • 2 cups mayonnaise 480ml, high-quality full fat
  • 1/2 cup granulated sugar 100g
  • 2 tbsp yellow mustard 30ml
  • 1 tbsp white vinegar 15ml
  • 4 large hard-boiled eggs chopped into large chunks
  • 1 cup celery 240ml, diced
  • 1 large red bell pepper diced small
  • 3 whole green onions sliced into thin rings
  • 1/2 tsp smoked paprika 2.5g, for garnish

Equipment

  • 1 Large pot For boiling pasta
  • 1 Mixing Bowl For the dressing

Method
 

Preparation
  1. Boil elbow macaroni in salted water until al dente. Drain and rinse with cold water.
  2. Whisk mayonnaise, sugar, mustard, and vinegar in a large bowl until the dressing is thick, glossy, and pale yellow.
  3. Fold the cooled pasta, diced celery, red bell pepper, and chopped eggs into the dressing until thoroughly coated.
  4. Top with green onion rings and a dusting of paprika. Refrigerate for at least 2 hours before serving.

Notes

Rinse pasta with cold water to prevent sticking.
Fold eggs in gently to keep yolks visible and intact.