All the best flavors combine in this Amish Macaroni Salad! Pasta, veggies, cheese and a creamy, tangy homemade dressing! The must-make summer pasta salad!
Cook the 16 ounce box elbow macaroni in a large pot according to the directions on the box (until al dente, about 8-11 minutes.)
While the pasta is cooking, cut the vegetables.
Remove the pasta from the stove. Drain the pasta under cold water to stop it from cooking. Transfer the drained pasta to a large bowl.
In a medium bowl add all the dressing ingredients:1 cup mayonnaise, 3 Tablespoons white wine vinegar, 2 teaspoons Dijon mustard, 2 teaspoons white granulated sugar, 1 teaspoon coarse kosher salt, 1 teaspoon dill, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon red pepper flakes. Stir until fully combined then set aside.
Pour the prepared dressing over the cooked pasta and stir well.
Then add all 2 cups diced celery, 2 cups diced red bell pepper, 1 cup cubed cheddar cheese and 1/2 cup finely diced red onion.
Sir again until all the ingredients are fully coated with the dressing.
Serve immediately. Note: it will be creamiest if you serve immediately. The longer it sits, the macaroni will continue to soak up the dressing but if that is not a concern to you, you can cover and place into the refrigerator until ready to enjoy.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.