Amish macaroni salad is a tasty, simple side dish loaded with flavor and mixed in a sweet, creamy sauce. Perfect for your next BBQ or potluck, this pasta salad will be a huge hit!
Cook the pasta in a large pot of salted, boiling water. Drain and rinse with cold water until completely cool.
Place the cold pasta, celery, eggs, onion, and bell pepper in a large salad bowl.
Whisk together the mayonnaise, milk, sugar, relish, vinegar, and yellow mustard in a separate bowl.
Pour the dressing mixture over the pasta, eggs, and vegetables in the salad bowl.
Toss until fully combined.
Chill for an hour before serving.
Notes
The pasta can be cooked in advance. Rinse with cold water until cooled. Drain and store in a Ziploc bag in the fridge for 1 to 2 days before assembling the macaroni salad. The vegetables can also be diced a day ahead of time, and the eggs can be boiled up to 3 days ahead of time.
To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.
You can use two cups of pasta if you prefer lots of sauce in your salads. This sauce can easily cover up to three cups of pasta.