Cool pasta completely before mixing—prevents mushy salad.
Don’t skip the celery seed—it’s the secret Amish touch!
Chill at least 4 hours—overnight is ideal.
Step-by-Step Instructions (Creamy, Crisp, Foolproof)
1. Cook & Cool the Pasta
Boil macaroni in salted water until just al dente (1 minute less than package directs).
Drain, rinse under cold water to stop cooking, then spread on a tray to cool completely (or chill 15 mins in fridge).
2. Make the Dressing
In a large bowl, whisk mayo, vinegar, sugar, mustard, celery seed, salt, and pepper until smooth.
Taste and adjust: want more tang? Add vinegar. More sweetness? A pinch more sugar.
3. Combine & Chill
Add cooled pasta, celery, onion, peppers, and eggs (if using) to the dressing.
Gently fold until evenly coated.
Cover and refrigerate at least 4 hours, preferably overnight.
4. Serve Cold
Stir before serving. Garnish with extra paprika or chopped parsley if desired.
Make-Ahead & Storage Tips
Best made 1 day ahead—flavors deepen beautifully.
Keeps in fridge up to 5 days (store in airtight container).
Do not freeze—mayo breaks when thawed.
Frequently Asked Questions