Amish Macaroni Salad Recipe (No Mayo)
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Jump to RecipeThis Amish style macaroni salad is a classic recipe that’s a perfect side dish salad for your next potluck, BBQ, or party. This macaroni salad without mayo recipe is loaded with fresh vegetables and has a thick, sweet, and creamy cooked dressing.
It’s loaded with macaroni noodles tossed with carrots, celery, bell pepper, for a tasty crunch in each bite. This is a favorite side dish we make on repeat – during the summer months and all year long!
This Amish Macaroni Salad Recipe Is:
- Bright
- Flavorful
- Creamy
- Earthy
- Rich
- Loaded with fresh veggies
- A great pasta salad for entertaining
A Great Make-Ahead Macaroni Salad without Mayo!
This macaroni salad without mayo recipe is fantastic to make ahead of time for a party, potluck, or gathering. Making this recipe in advance allows you to skip any cooking or prep on the day-of. You can make this macaroni salad the day before, allow the flavors to marinade, and serve later. This is a great recipe to entertain with or bring to an event. A crowd-pleaser that everyone is sure to love!
Instead of using mayo for the dressing, a sweet and creamy dressing is made separately in a pot and poured over the cooked macaroni and vegetables.
What’s In This Amish Style Macaroni Salad Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Macaroni Noodles: you can use your favorite type of macaroni for this recipe. To make this gluten free, you can use certified gluten free macaroni pasta noodles. If you aren’t gluten free, then you can use normal macaroni, whole wheat, or a veggie pasta.
- Egg
- Granulated Sugar: I like this granulated white sugar for this recipe.
- All purpose flour
- Water
- Apple Cider Vinegar, which gives this dressing a little extra tang which is really fantastic! I love using this organic apple cider vinegar with the mother which has a great flavor. I think it gives a nice extra sweetness and depth.
- Salt & Pepper
- Butter
- Carrots
- Celery
- Onion
- Peas
- Parsley
Why Is It Called Amish Macaroni Salad?
How Do I Make Macaroni Salad without Mayo?
- Cook macaroni according to package instructions. Drain, and set aside in a large bowl to cool.
- In a saucepan, add the egg, sugar, flour, water, vinegar, salt, pepper, and butter. Whisk together and cook over low heat until the dressing begins to thicken.
- Add the carrots, celery, onion, and peas to the macaroni. Mix well.
- Once dressing has cooled, pour over the cooled macaroni noodles and vegetables. Toss well to coat the noodles and vegetables in the dressing. Top with fresh chopped parsley and enjoy!
A Classic Side Dish Everyone Will Love
This Amish mac salad is one of my favorite sides – it’s a crowd-pleaser dish that is always a major hit on our table. These delicious recipes are the perfect accompaniment to serve with protein off the grill.
Browse all our side dish recipes to find your next family favorite! And the best part about this pasta salad is that there is very little prep, so you can make other parts of dinner while it cooks and cools.
Dietary Modifications
- This recipe is vegetarian and contains no meat. For a vegan version, substitute the eggs for a plant-based mayonnaise.
- For a gluten free version, ensure you use gluten free macaroni noodles, gluten free flour, and that any other ingredient you are using is certified gluten free.
More Popular Macaroni Salad Recipes You’ll Love!
Sweet Deli Macaroni Salad Recipe
Classic Macaroni Salad with Greek Yogurt
Creamy Deviled Egg Macaroni Salad
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Amish Macaroni Salad (No Mayo)
Ingredients
- 1 12 ounce package macaroni noodles
- 1 egg beaten
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour
- 1/2 cup water
- 1/2 cup white vinegar
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoons butter
- 2 carrots diced
- 2 stalks celery chopped
- 2 tablespoons grated onion
- 1 cup peas
- 1/2 cup fresh parsley
Instructions
- Cook macaroni according to package instructions. Drain, and set aside in a large bowl to cool.
- In a saucepan, add the egg, sugar, flour, water, vinegar, salt, pepper, and butter. Whisk together and cook over low heat until the dressing begins to thicken.
- Add the carrots, celery, onion, and peas to the macaroni. Mix well.
- Once dressing has cooled, pour over the cooled macaroni noodles and vegetables. Toss well to coat the noodles and vegetables in the dressing. Top with fresh chopped parsley and enjoy!
Notes
Dietary Modifications
- This recipe is vegetarian and contains no meat. For a vegan version, substitute the eggs for a plant-based mayonnaise.
- For a gluten free version, ensure you use gluten free macaroni noodles, gluten free flour, and that any other ingredient you are using is certified gluten free.
Nutrition
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So creamy and taste yummy
Sooooocreamy and tastes