\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nThere\u2019s something delightfully old school<\/strong> about Amish macaroni salad. The dressing, the macaroni, the chopped eggs, the crunchy celery. It tastes like the kind of recipe that\u2019s been living in a handwritten church cookbook for decades.<\/p>\n<\/figure>\n\nWhat Makes Amish Pasta Salad Different<\/h2>\n\nThat Sweet Tangy Dressing:<\/strong> The creamy dressing is tangy and just a little sweet, which makes it different than classic macaroni salad.<\/li>\nHard Boiled Egg Addition!:<\/strong> The hard boiled eggs make this feel richer, creamier, and a little more filling than your average pasta salad.<\/li>\nPerfect for Make Ahead:<\/strong> This actually gets better after a few hours in the fridge. It\u2019s sure to be a family favorite!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nAmish Macaroni Salad Ingredients<\/h3>\n<\/figure>\n\nMiracle Whip Swap:<\/strong> Miracle whip is classic, but you can use mayonnaise<\/a> or a mix of mayonnaise and sour cream instead.<\/li>\nPasta: <\/strong>Instead of using macaroni, you can use any other small pasta! Just make sure the pasta is fully cooled<\/strong> before adding it!<\/li>\nWant Some Spice?<\/strong> Add a little heat by dicing a fresh jalapeno, or add a few dashes of hot sauce<\/a> to the sauce!<\/li>\nProtein:<\/strong> Add chicken, drained tuna, or diced ham to kick up the protein content.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow To Make Amish Macaroni Salad<\/h2>\nI\u2019m really excited about this one because it feels so nostalgic in the best way. It\u2019s the kind of side dish that belongs next to burgers<\/a>, grilled chicken<\/a>, or anything coming off the BBQ.<\/p>\n\nCook Pasta:<\/strong> Bring a large pot of salted water to a rolling boil, then add the pasta<\/a>. Cook according to the package until al dente. Drain the hot pasta and set aside to cool.<\/li>\nAdd Ingredients:<\/strong> Add the cooled pasta,\u00a0diced celery,\u00a0sweet onion,\u00a0red bell pepper, and hard boiled eggs<\/a>\u00a0to a large bowl.<\/li>\nMake Dressing:<\/strong> Combine\u00a0Miracle Whip,\u00a0granulated sugar,\u00a0sour cream,\u00a0yellow mustard, apple cider vinegar,\u00a0sweet pickle relish,\u00a0celery seed,\u00a0salt, and\u00a0ground black pepper\u00a0in a small bowl.<\/li>\nToss and Chill:<\/strong> Pour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated. Cover and chill for at least 1 hour before serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nLet It Chill!<\/strong> Make sure to let the pasta salad chill for at least an hour before serving so the dressing has time to soak into the pasta.<\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n\nMixing Bowl:<\/a><\/strong> Perfect for making your dressing and then tossing everything together.<\/li>\nServing Bowl:<\/strong><\/a> The cutest way to serve pasta salad, and the kind of bowl everyone asks, \u201cWhere did you get that?\u201d<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nBring a large pot of salted water to a rolling boil and add 2 cups uncooked elbow pasta<\/span>. Cook according to the package until al dente. Drain the cooked pasta and set aside to cool. <\/span><\/p>\n<\/li>\n\nAdd the cooled paste, 1 cup diced celery<\/span>, \u00bd cup diced sweet onion<\/span>, 1 cup diced red bell pepper<\/span>, and 4 large diced hard boiled eggs<\/span> to a large bowl.<\/span><\/p>\n<\/li>\n\nCombine 1 cup Miracle Whip<\/span>, \u00bd cup granulated sugar<\/span>, \u2153 cup sour cream<\/span>, 3 tablespoons yellow mustard<\/span>, 2 tablespoons apple cider vinegar<\/span>, 2 tablespoons sweet pickle relish<\/span>, \u00bd teaspoon celery seed<\/span>, \u00bd teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> in a small bowl.<\/span><\/p>\n<\/li>\n\nPour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated. <\/span><\/p>\n<\/li>\n\nCover and chill for at least 1 hour before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days. If the pasta salad thickens as it chills, stir in a little extra Miracle Whip before serving. <\/span><\/li>\nFreezer: <\/b>Not Recommended<\/span><\/li>\nMake Ahead:<\/strong> This Amish pasta salad tastes even better after a few hours in the fridge and can easily be made 1 to 2 days ahead.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>282<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.001<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>682<\/span>mg<\/span><\/span>Potassium: <\/span>234<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>902<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMust Make Mac Salads<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
<\/p>\n
There\u2019s something delightfully old school<\/strong> about Amish macaroni salad. The dressing, the macaroni, the chopped eggs, the crunchy celery. It tastes like the kind of recipe that\u2019s been living in a handwritten church cookbook for decades.<\/p>\n<\/figure>\n\nWhat Makes Amish Pasta Salad Different<\/h2>\n\nThat Sweet Tangy Dressing:<\/strong> The creamy dressing is tangy and just a little sweet, which makes it different than classic macaroni salad.<\/li>\nHard Boiled Egg Addition!:<\/strong> The hard boiled eggs make this feel richer, creamier, and a little more filling than your average pasta salad.<\/li>\nPerfect for Make Ahead:<\/strong> This actually gets better after a few hours in the fridge. It\u2019s sure to be a family favorite!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nAmish Macaroni Salad Ingredients<\/h3>\n<\/figure>\n\nMiracle Whip Swap:<\/strong> Miracle whip is classic, but you can use mayonnaise<\/a> or a mix of mayonnaise and sour cream instead.<\/li>\nPasta: <\/strong>Instead of using macaroni, you can use any other small pasta! Just make sure the pasta is fully cooled<\/strong> before adding it!<\/li>\nWant Some Spice?<\/strong> Add a little heat by dicing a fresh jalapeno, or add a few dashes of hot sauce<\/a> to the sauce!<\/li>\nProtein:<\/strong> Add chicken, drained tuna, or diced ham to kick up the protein content.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow To Make Amish Macaroni Salad<\/h2>\nI\u2019m really excited about this one because it feels so nostalgic in the best way. It\u2019s the kind of side dish that belongs next to burgers<\/a>, grilled chicken<\/a>, or anything coming off the BBQ.<\/p>\n\nCook Pasta:<\/strong> Bring a large pot of salted water to a rolling boil, then add the pasta<\/a>. Cook according to the package until al dente. Drain the hot pasta and set aside to cool.<\/li>\nAdd Ingredients:<\/strong> Add the cooled pasta,\u00a0diced celery,\u00a0sweet onion,\u00a0red bell pepper, and hard boiled eggs<\/a>\u00a0to a large bowl.<\/li>\nMake Dressing:<\/strong> Combine\u00a0Miracle Whip,\u00a0granulated sugar,\u00a0sour cream,\u00a0yellow mustard, apple cider vinegar,\u00a0sweet pickle relish,\u00a0celery seed,\u00a0salt, and\u00a0ground black pepper\u00a0in a small bowl.<\/li>\nToss and Chill:<\/strong> Pour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated. Cover and chill for at least 1 hour before serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nLet It Chill!<\/strong> Make sure to let the pasta salad chill for at least an hour before serving so the dressing has time to soak into the pasta.<\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n\nMixing Bowl:<\/a><\/strong> Perfect for making your dressing and then tossing everything together.<\/li>\nServing Bowl:<\/strong><\/a> The cutest way to serve pasta salad, and the kind of bowl everyone asks, \u201cWhere did you get that?\u201d<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nBring a large pot of salted water to a rolling boil and add 2 cups uncooked elbow pasta<\/span>. Cook according to the package until al dente. Drain the cooked pasta and set aside to cool. <\/span><\/p>\n<\/li>\n\nAdd the cooled paste, 1 cup diced celery<\/span>, \u00bd cup diced sweet onion<\/span>, 1 cup diced red bell pepper<\/span>, and 4 large diced hard boiled eggs<\/span> to a large bowl.<\/span><\/p>\n<\/li>\n\nCombine 1 cup Miracle Whip<\/span>, \u00bd cup granulated sugar<\/span>, \u2153 cup sour cream<\/span>, 3 tablespoons yellow mustard<\/span>, 2 tablespoons apple cider vinegar<\/span>, 2 tablespoons sweet pickle relish<\/span>, \u00bd teaspoon celery seed<\/span>, \u00bd teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> in a small bowl.<\/span><\/p>\n<\/li>\n\nPour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated. <\/span><\/p>\n<\/li>\n\nCover and chill for at least 1 hour before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days. If the pasta salad thickens as it chills, stir in a little extra Miracle Whip before serving. <\/span><\/li>\nFreezer: <\/b>Not Recommended<\/span><\/li>\nMake Ahead:<\/strong> This Amish pasta salad tastes even better after a few hours in the fridge and can easily be made 1 to 2 days ahead.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>282<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.001<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>682<\/span>mg<\/span><\/span>Potassium: <\/span>234<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>902<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMust Make Mac Salads<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
<\/div>\n
I\u2019m really excited about this one because it feels so nostalgic in the best way. It\u2019s the kind of side dish that belongs next to burgers<\/a>, grilled chicken<\/a>, or anything coming off the BBQ.<\/p>\n\nCook Pasta:<\/strong> Bring a large pot of salted water to a rolling boil, then add the pasta<\/a>. Cook according to the package until al dente. Drain the hot pasta and set aside to cool.<\/li>\nAdd Ingredients:<\/strong> Add the cooled pasta,\u00a0diced celery,\u00a0sweet onion,\u00a0red bell pepper, and hard boiled eggs<\/a>\u00a0to a large bowl.<\/li>\nMake Dressing:<\/strong> Combine\u00a0Miracle Whip,\u00a0granulated sugar,\u00a0sour cream,\u00a0yellow mustard, apple cider vinegar,\u00a0sweet pickle relish,\u00a0celery seed,\u00a0salt, and\u00a0ground black pepper\u00a0in a small bowl.<\/li>\nToss and Chill:<\/strong> Pour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated. Cover and chill for at least 1 hour before serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nLet It Chill!<\/strong> Make sure to let the pasta salad chill for at least an hour before serving so the dressing has time to soak into the pasta.<\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n\nMixing Bowl:<\/a><\/strong> Perfect for making your dressing and then tossing everything together.<\/li>\nServing Bowl:<\/strong><\/a> The cutest way to serve pasta salad, and the kind of bowl everyone asks, \u201cWhere did you get that?\u201d<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nBring a large pot of salted water to a rolling boil and add 2 cups uncooked elbow pasta<\/span>. Cook according to the package until al dente. Drain the cooked pasta and set aside to cool. <\/span><\/p>\n<\/li>\n\nAdd the cooled paste, 1 cup diced celery<\/span>, \u00bd cup diced sweet onion<\/span>, 1 cup diced red bell pepper<\/span>, and 4 large diced hard boiled eggs<\/span> to a large bowl.<\/span><\/p>\n<\/li>\n\nCombine 1 cup Miracle Whip<\/span>, \u00bd cup granulated sugar<\/span>, \u2153 cup sour cream<\/span>, 3 tablespoons yellow mustard<\/span>, 2 tablespoons apple cider vinegar<\/span>, 2 tablespoons sweet pickle relish<\/span>, \u00bd teaspoon celery seed<\/span>, \u00bd teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> in a small bowl.<\/span><\/p>\n<\/li>\n\nPour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated. <\/span><\/p>\n<\/li>\n\nCover and chill for at least 1 hour before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days. If the pasta salad thickens as it chills, stir in a little extra Miracle Whip before serving. <\/span><\/li>\nFreezer: <\/b>Not Recommended<\/span><\/li>\nMake Ahead:<\/strong> This Amish pasta salad tastes even better after a few hours in the fridge and can easily be made 1 to 2 days ahead.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>282<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.001<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>682<\/span>mg<\/span><\/span>Potassium: <\/span>234<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>902<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMust Make Mac Salads<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Let It Chill!<\/strong> Make sure to let the pasta salad chill for at least an hour before serving so the dressing has time to soak into the pasta.<\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n\nMixing Bowl:<\/a><\/strong> Perfect for making your dressing and then tossing everything together.<\/li>\nServing Bowl:<\/strong><\/a> The cutest way to serve pasta salad, and the kind of bowl everyone asks, \u201cWhere did you get that?\u201d<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nBring a large pot of salted water to a rolling boil and add 2 cups uncooked elbow pasta<\/span>. Cook according to the package until al dente. Drain the cooked pasta and set aside to cool. <\/span><\/p>\n<\/li>\n\nAdd the cooled paste, 1 cup diced celery<\/span>, \u00bd cup diced sweet onion<\/span>, 1 cup diced red bell pepper<\/span>, and 4 large diced hard boiled eggs<\/span> to a large bowl.<\/span><\/p>\n<\/li>\n\nCombine 1 cup Miracle Whip<\/span>, \u00bd cup granulated sugar<\/span>, \u2153 cup sour cream<\/span>, 3 tablespoons yellow mustard<\/span>, 2 tablespoons apple cider vinegar<\/span>, 2 tablespoons sweet pickle relish<\/span>, \u00bd teaspoon celery seed<\/span>, \u00bd teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> in a small bowl.<\/span><\/p>\n<\/li>\n\nPour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated. <\/span><\/p>\n<\/li>\n\nCover and chill for at least 1 hour before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days. If the pasta salad thickens as it chills, stir in a little extra Miracle Whip before serving. <\/span><\/li>\nFreezer: <\/b>Not Recommended<\/span><\/li>\nMake Ahead:<\/strong> This Amish pasta salad tastes even better after a few hours in the fridge and can easily be made 1 to 2 days ahead.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>282<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.001<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>682<\/span>mg<\/span><\/span>Potassium: <\/span>234<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>902<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMust Make Mac Salads<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nBring a large pot of salted water to a rolling boil and add 2 cups uncooked elbow pasta<\/span>. Cook according to the package until al dente. Drain the cooked pasta and set aside to cool. <\/span><\/p>\n<\/li>\n\nAdd the cooled paste, 1 cup diced celery<\/span>, \u00bd cup diced sweet onion<\/span>, 1 cup diced red bell pepper<\/span>, and 4 large diced hard boiled eggs<\/span> to a large bowl.<\/span><\/p>\n<\/li>\n\nCombine 1 cup Miracle Whip<\/span>, \u00bd cup granulated sugar<\/span>, \u2153 cup sour cream<\/span>, 3 tablespoons yellow mustard<\/span>, 2 tablespoons apple cider vinegar<\/span>, 2 tablespoons sweet pickle relish<\/span>, \u00bd teaspoon celery seed<\/span>, \u00bd teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> in a small bowl.<\/span><\/p>\n<\/li>\n\nPour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated. <\/span><\/p>\n<\/li>\n\nCover and chill for at least 1 hour before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days. If the pasta salad thickens as it chills, stir in a little extra Miracle Whip before serving. <\/span><\/li>\nFreezer: <\/b>Not Recommended<\/span><\/li>\nMake Ahead:<\/strong> This Amish pasta salad tastes even better after a few hours in the fridge and can easily be made 1 to 2 days ahead.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>282<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.001<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>682<\/span>mg<\/span><\/span>Potassium: <\/span>234<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>902<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMust Make Mac Salads<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nBring a large pot of salted water to a rolling boil and add 2 cups uncooked elbow pasta<\/span>. Cook according to the package until al dente. Drain the cooked pasta and set aside to cool. <\/span><\/p>\n<\/li>\n\nAdd the cooled paste, 1 cup diced celery<\/span>, \u00bd cup diced sweet onion<\/span>, 1 cup diced red bell pepper<\/span>, and 4 large diced hard boiled eggs<\/span> to a large bowl.<\/span><\/p>\n<\/li>\n\nCombine 1 cup Miracle Whip<\/span>, \u00bd cup granulated sugar<\/span>, \u2153 cup sour cream<\/span>, 3 tablespoons yellow mustard<\/span>, 2 tablespoons apple cider vinegar<\/span>, 2 tablespoons sweet pickle relish<\/span>, \u00bd teaspoon celery seed<\/span>, \u00bd teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> in a small bowl.<\/span><\/p>\n<\/li>\n\nPour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated. <\/span><\/p>\n<\/li>\n\nCover and chill for at least 1 hour before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days. If the pasta salad thickens as it chills, stir in a little extra Miracle Whip before serving. <\/span><\/li>\nFreezer: <\/b>Not Recommended<\/span><\/li>\nMake Ahead:<\/strong> This Amish pasta salad tastes even better after a few hours in the fridge and can easily be made 1 to 2 days ahead.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>282<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.001<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>682<\/span>mg<\/span><\/span>Potassium: <\/span>234<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>902<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMust Make Mac Salads<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Bring a large pot of salted water to a rolling boil and add 2 cups uncooked elbow pasta<\/span>. Cook according to the package until al dente. Drain the cooked pasta and set aside to cool. <\/span><\/p>\n<\/li>\n\nAdd the cooled paste, 1 cup diced celery<\/span>, \u00bd cup diced sweet onion<\/span>, 1 cup diced red bell pepper<\/span>, and 4 large diced hard boiled eggs<\/span> to a large bowl.<\/span><\/p>\n<\/li>\n\nCombine 1 cup Miracle Whip<\/span>, \u00bd cup granulated sugar<\/span>, \u2153 cup sour cream<\/span>, 3 tablespoons yellow mustard<\/span>, 2 tablespoons apple cider vinegar<\/span>, 2 tablespoons sweet pickle relish<\/span>, \u00bd teaspoon celery seed<\/span>, \u00bd teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> in a small bowl.<\/span><\/p>\n<\/li>\n\nPour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated. <\/span><\/p>\n<\/li>\n\nCover and chill for at least 1 hour before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days. If the pasta salad thickens as it chills, stir in a little extra Miracle Whip before serving. <\/span><\/li>\nFreezer: <\/b>Not Recommended<\/span><\/li>\nMake Ahead:<\/strong> This Amish pasta salad tastes even better after a few hours in the fridge and can easily be made 1 to 2 days ahead.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>282<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.001<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>682<\/span>mg<\/span><\/span>Potassium: <\/span>234<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>902<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMust Make Mac Salads<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Add the cooled paste, 1 cup diced celery<\/span>, \u00bd cup diced sweet onion<\/span>, 1 cup diced red bell pepper<\/span>, and 4 large diced hard boiled eggs<\/span> to a large bowl.<\/span><\/p>\n<\/li>\n\nCombine 1 cup Miracle Whip<\/span>, \u00bd cup granulated sugar<\/span>, \u2153 cup sour cream<\/span>, 3 tablespoons yellow mustard<\/span>, 2 tablespoons apple cider vinegar<\/span>, 2 tablespoons sweet pickle relish<\/span>, \u00bd teaspoon celery seed<\/span>, \u00bd teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> in a small bowl.<\/span><\/p>\n<\/li>\n\nPour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated. <\/span><\/p>\n<\/li>\n\nCover and chill for at least 1 hour before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days. If the pasta salad thickens as it chills, stir in a little extra Miracle Whip before serving. <\/span><\/li>\nFreezer: <\/b>Not Recommended<\/span><\/li>\nMake Ahead:<\/strong> This Amish pasta salad tastes even better after a few hours in the fridge and can easily be made 1 to 2 days ahead.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>282<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.001<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>682<\/span>mg<\/span><\/span>Potassium: <\/span>234<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>902<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMust Make Mac Salads<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Combine 1 cup Miracle Whip<\/span>, \u00bd cup granulated sugar<\/span>, \u2153 cup sour cream<\/span>, 3 tablespoons yellow mustard<\/span>, 2 tablespoons apple cider vinegar<\/span>, 2 tablespoons sweet pickle relish<\/span>, \u00bd teaspoon celery seed<\/span>, \u00bd teaspoon salt<\/span>, and \u00bc teaspoon ground black pepper<\/span> in a small bowl.<\/span><\/p>\n<\/li>\n\nPour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated. <\/span><\/p>\n<\/li>\n\nCover and chill for at least 1 hour before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days. If the pasta salad thickens as it chills, stir in a little extra Miracle Whip before serving. <\/span><\/li>\nFreezer: <\/b>Not Recommended<\/span><\/li>\nMake Ahead:<\/strong> This Amish pasta salad tastes even better after a few hours in the fridge and can easily be made 1 to 2 days ahead.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>282<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.001<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>682<\/span>mg<\/span><\/span>Potassium: <\/span>234<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>902<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMust Make Mac Salads<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Pour the Miracle Whip mixture over the pasta and vegetables, then toss until evenly coated. <\/span><\/p>\n<\/li>\n\nCover and chill for at least 1 hour before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days. If the pasta salad thickens as it chills, stir in a little extra Miracle Whip before serving. <\/span><\/li>\nFreezer: <\/b>Not Recommended<\/span><\/li>\nMake Ahead:<\/strong> This Amish pasta salad tastes even better after a few hours in the fridge and can easily be made 1 to 2 days ahead.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>282<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.001<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>682<\/span>mg<\/span><\/span>Potassium: <\/span>234<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>902<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMust Make Mac Salads<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Cover and chill for at least 1 hour before serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days. If the pasta salad thickens as it chills, stir in a little extra Miracle Whip before serving. <\/span><\/li>\nFreezer: <\/b>Not Recommended<\/span><\/li>\nMake Ahead:<\/strong> This Amish pasta salad tastes even better after a few hours in the fridge and can easily be made 1 to 2 days ahead.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>282<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.001<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>682<\/span>mg<\/span><\/span>Potassium: <\/span>234<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>902<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMust Make Mac Salads<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Calories: <\/span>282<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.001<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>682<\/span>mg<\/span><\/span>Potassium: <\/span>234<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>902<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>44<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMust Make Mac Salads<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMust Make Mac Salads<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
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