The Pioneer Woman Tasty Kitchen
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Amish Macaroni Salad

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Level: Easy

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Description

For your outdoor events, skip the hot sides and instead enjoy the creamy coolness of this classic summer macaroni salad.

Ingredients

  • FOR THE SALAD:
  • 4 whole Eggs
  • 1 Tablespoon Salt
  • 1 pound Macaroni
  • ⅔ cups Finely Chopped Sweet Onion
  • ⅔ cups Finely Chopped Celery
  • ⅔ cups Finely Chopped Sweet Bell Pepper
  • ⅔ cups Finely Chopped Green Bell Pepper
  • FOR THE DRESSING:
  • 2 cups Mayonnaise
  • ⅓ cups Sugar
  • 3 Tablespoons Yellow Mustard
  • 2 Tablespoons Sweet Relish
  • 2 teaspoons White Vinegar
  • 1 teaspoon Celery Seed
  • ½ teaspoons Salt

Preparation

Place eggs in a pot of cold water. Bring to a boil over high heat. Once boiling, turn off water, cover the pot, and allow eggs to sit in the hot water for 11 minutes, then place eggs in an ice bath or rinse with cold water until they are cool. Refrigerate until you are ready to use.

While eggs are cooking mix together all of the dressing ingredients in a large bowl until smooth and set aside.

Bring 4-6 quarts of water to a boil in a large pot. Add salt and then add pasta to the water. Boil pasta according to the package instructions until al dente (approximately 7 minutes). Drain pasta and lightly rinse it with cold water. Allow pasta to come to room temperature before incorporating it into your salad.

While pasta water is heating and pasta is cooking, chop all of the vegetables.

Fold cooked and cooled pasta into the dressing. Next, fold in vegetables. Finely chop eggs and fold them in. Serve immediately, but it is best served chilled. Store in the refrigerator for up to 5 days.

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