Considering that my spouse is NOT a big pasta fan, I was surprised when he wanted to try this summer salad! It turned out to be awesome with this particular dressing. Great for the long weekend coming up in Canada.
Sweet Amish Macaroni Salad
Serves 12 to 15 (you can half it if you are not feeding 15…LOL)
1 lb. macaroni (we used the little ‘tulip cups’ in multiple colours)
4 hard boiled eggs chopped
1 small onion finely diced
3 celery stalks finely chopped
1 small bell pepper, preferably red for colour, chopped
1 can of artichoke hearts quartered* (add a few hours before serving so they don’t get soggy)
black olives to your liking
2 cups mayonnaise (do NOT use Miracle Whip)
1/2 cup sugar
1/8 cup yellow mustard
2 Tablespoons dill pickle relish
1 Tablespoon apple cider vinegar
3/4 teaspoon celery seed
1/4 teaspoon salt
paprika for garnish
Cook the macaroni according to package directions and let cool. Add the other ingredients to the salad. Toss with 1/2 to 3/4 cup of the dressing. You can save the rest to be served at the table.
Chill overnight for best flavor. Will keep for two days in the refrigerator if not all eaten.