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Amish Macaroni Salad Recipe (No Mayo)

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This 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!

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The Midwesterner in me absolutely loves creamy macaroni salad – I love trying out new recipes and new dressings.  This Macaroni Salad with Amish Dressing is a little sweeter than traditional pasta salads, and has a rich creamy dressing without mayo.
 
I loaded on the fresh vegetables and herbs in this to give it a modern twist. This is a fantastic recipe to bring to a potluck or summer bbq, and goes great with anything!  I got this recipe from a woman who lived next to an Amish colony, but I can’t for the list of me remember her name. Alas, I wanted to share this simple side dish for entertaining – it’s a good one!

This Amish Macaroni Salad Recipe Is:

  • Bright
  • Flavorful
  • Creamy
  • Earthy
  • Rich
  • Loaded with fresh veggies
  • A great pasta salad for entertaining
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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. 

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What’s In This Amish Style Macaroni Salad Recipe?

See 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
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Why Is It Called Amish Macaroni Salad?

Amish or Amish-style macaroni salads (and potato salads) are typically much sweeter than traditional salads, and use more sugar for a sweet/sour flavor.  Some Amish style macaroni salad recipes even call for using sweetened condensed milk in the dressing.  The “cooked dressing” style also makes it a more traditional recipe, as a lot of modern macaroni salads use mayonnaise or bottled salad dressing. 
 
Either way, this is a great take on macaroni salad – I really enjoyed trying a cooked dressing on this one!  The dressing for my recipe below was adapted from a woman who lived next to the Amish. She shared it with me, and I absolutely love it.
 
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How Do I Make Macaroni Salad without Mayo?

  1. Cook macaroni according to package instructions. Drain, and set aside in a large bowl to cool.
  2. 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.
  3. Add the carrots, celery, onion, and peas to the macaroni.  Mix well.
  4. 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.

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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!

Honey Mustard Macaroni Salad 

Hawaiian Macaroni Salad

Sweet Deli Macaroni Salad Recipe

Classic Macaroni Salad with Greek Yogurt 

Creamy Deviled Egg Macaroni Salad

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Share This Amish Macaroni Salad Recipe without Mayonnaise!

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amish macaroni salad recipe no mayo pasta salad withour mayonnaise cooked dressing for macaroni salads and potato salads recipe vegetarian meatless gluten free

Amish Macaroni Salad (No Mayo)

Kelly Jensen
This macaroni salad with Amish Dressing (and no mayo!) is a classic recipe that's a perfect side dish salad for your next potluck, bbq, or party. This no mayo macaroni salad recipe is loaded with fresh vegetables and has a thick, sweet, and creamy dressing.
5 from 12 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Pasta, Salad, Side Dish
Cuisine American, Amish
Servings 10 servings
Calories 125 kcal

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

Calories: 125kcalCarbohydrates: 8gProtein: 2gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 80mgPotassium: 104mgFiber: 1gSugar: 5gVitamin A: 2434IUVitamin C: 11mgCalcium: 20mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Appetizers, For Entertaining, Make Ahead, Pastas, Side Dishes, Summer Recipes, The Herbeevore Recipes, Vegetarian Recipes

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