Featured Recipe

Amish Style Macaroni Salad

Name: Amish Style Macaroni Salad
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 8 oz elbow macaroni; 3/4 cup finely chopped celery; 4 large hard boiled eggs, chopped; 1/2 cup diced green onions; 1/2 cup diced red bell pepper; 1 cup mayonnaise; 1/3 cup sour cream; 1 tablespoon sugar; 1/3 cup dill pickle relish; 1 1/2 tablespoons white vinegar; 1 tablespoon yellow mustard; Salt as needed; Freshly ground black pepper to taste

By Kate

Created on 11 January 2026

Macaroni tossed with creamy dressing, crunchy celery and bell pepper, hard boiled eggs for heft. Mayo-based with tangy vinegar, mustard for bite; sweet pickle relish bringing subtle zing. Chilled, firmed up flavors and texture. A classic American picnic staple reworked: slightly less sugar, sour cream instead of milk to deepen dressing richness, and green onions swapped in for regular onion offering fresher snap. Pasta cooked al dente, rinsed cold to halt cooking and drop starch right, keeping salad from gummy mess.

Prep: 30 min

Cook: 10 min

Total: 1h 30min

Serves: 8 servings

salad picnic summer sides

Introduction

Cold pasta salads are deceptively tricky. Overcook pasta, and it turns into sticky glue. Undercook, chewy and unpleasant. That’s where discipline comes in. Use elbow macaroni—small tubes trap dressing, flavor pockets. Hard boiled eggs not just filler but protein, creamy offset. Celery and bell pepper add crunch, contrast. Green onions swapped in for sharper freshness compared to regular onion, avoids overpowering bite. Dressing base modifies classic mayo plus milk combo by swapping sour cream for richer tang. Sugar kept restrained to keep acidity balanced but subtle sweet pops. Chill crucial—time tempers sharp edges, lets flavors marry instead of colliding. Toss just before serving, too heavy or rushed coats unevenly, ruining mouthfeel.

Ingredients

8 oz elbow macaroni

3/4 cup finely chopped celery

4 large hard boiled eggs, chopped

1/2 cup diced green onions

1/2 cup diced red bell pepper

1 cup mayonnaise

1/3 cup sour cream

1 tablespoon sugar

1/3 cup dill pickle relish

1 1/2 tablespoons white vinegar

1 tablespoon yellow mustard

Salt as needed

Freshly ground black pepper to taste

About the ingredients

Elbow macaroni holds dressing well, but penne or shells also work, provided you adjust cooking time. Rinse pasta under cold water to stop cooking and remove excess starch—key to prevent gummy salad. Hard boiled eggs should be peeled cleanly; older eggs peel better but less fresh flavor. Celery and bell peppers add texture and moisture contrast; omit or swap bell pepper with cucumber or radish if preferred, but keep crispness to counter creamy base. Green onions preferred to regular onion for freshness and subtle heat; can replace with chives or scallions. Mayonnaise combined with sour cream thickens dressing without thinning the salad; milk often used to lighten but can make it runny. Dill pickle relish adds sweet-sour bite; if unavailable, finely chopped bread and butter pickles or chopped sweet pickles plus a dash of pickle juice work. Vinegar crucial for acidity; white distilled or apple cider acceptable. Mustard adds depth and a little punch.

Method

Boil salted water vigorously. Add elbow macaroni; stir occasionally. Watch for al dente bite—firm to the tooth but tender. Drain promptly once tender but before soft, or salad becomes gluey.

Rinse pasta thoroughly under cold water. Shake off excess. Pasta must be cold and separate, no clumps or clinging starch.

In large bowl, combine chilled pasta with celery, chopped hard boiled eggs, green onions, and red bell pepper. Colors pop, textures vary.

In separate bowl, whisk mayo, sour cream, sugar, dill pickle relish, vinegar, and yellow mustard. Creamy, tangy, with subtle sweetness balancing acidity.

Pour dressing over pasta mixture. Toss gently but thoroughly. Coating everything evenly avoids dry spots. Season with salt and cracked black pepper; taste and adjust.

Cover bowl tightly. Chill at least one hour. Overnight better—allow flavors to meld and texture to firm up.

Right before serving, give it a final toss. Check seasoning again; acidity tends to mellow in fridge—add splash vinegar or mustard if flat.

Store leftovers airtight, 3-4 days max. Mayo salads risk spoilage; always keep cold.

Technique Tips

Start with rapidly boiling salted water; salt seasons pasta and prevents blandness. Stir macaroni well initially to prevent sticking. Check doneness visually and tactilely: pasta should give a firm bite, not mushy. Drain pasta immediately, then rinse with cold water until completely cooled—this stops cooking and washes off surface stickiness. Combine vegetables and eggs with cooled pasta promptly to prevent drying. Mixing dressing fully before adding ensures even texture; whisk until glossy and uniform, not separated. When pouring dressing over salad, toss gently but thoroughly to coat every bit; use a large bowl and spatula to fold gently to preserve textures. Season after dressing to taste—salt tends to enhance flavors, so go slow initially. Chill covered—watch condensation inside bowl to avoid sogginess; lift lid or poke holes if necessary. Toss again before serving to redistribute dressing settled at bottom. Leftover concern: keep cold, discard if left out longer than two hours. Mayo-based salads vulnerable to spoilage, handle with care.

Chef's Notes

💡 Use firm elbow macaroni for good texture; undercooked pasta can make for a chewy bite. Rinse thoroughly to remove excess starch; prevents stickiness. Flip it with a spatula to separate; cooling is crucial.
💡 Hard boiled eggs should be firm yet tender. Use older eggs; they peel easier, fresh ones can be tricky. Chop them evenly, mix in gently; avoid crushing for better presentation.
💡 Dressing must be whisked to combine fully. Add mustard; it gives a needed tang. Adjust vinegar; taste the balance between tang and sweetness. Too acidic? A tad more sugar can balance.
💡 Rinsing pasta can feel tedious but needed—removes stickiness, halts cooking. Toss with veggies soon after rinsing; prevents drying out. Layering gives varied textures, vibrant colors.
💡 Last thoughts—cover salad tight while chilling, condensation can get soggy. Toss again right before serving; redistributes flavors. If too flat post-chill, splash more vinegar or mustard.

Kitchen Wisdom

What if pasta is overcooked?

Immediate rinse can sometimes help; if too mushy though, texture’s gone. Use as fill, like in casseroles. Better next time—check bite during cooking.

Can I swap ingredients?

Yes, cucumbers or radishes for bell pepper work. Green onions can turn to chives or shallots. Don’t have dill relish? Use finely chopped pickles, dash of juice.

What if salad is too tangy?

Too much vinegar? Counteract with a pinch of sugar. Mix well and taste, adjust gradually. This will help even out strong flavors.

How to store leftovers?

Keep in airtight container; store max three to four days. Consider dividing into smaller servings for less exposure to air. Toss before serving again.