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Mexican Chocolate Cake with Toasted Pepitas

By 26 Comments

Using a food processor makes easy work to make the batter for this Mexican Chocolate Cake. With toasted pepita seeds, chocolate and tequila, this is a unique cake loaded with amazing flavors and textures.

Mexican Chocolate Cake

What Is Mexican Chocolate?

Mexican chocolate is different than the chocolate products we find on our Amerian baking aisle. Mexican chocolate is made from cacao nibs, sugar and with cinnamon added. It’s texture is grainy compared to our American chocolate due to the high sugar content. It is commonly sold in disk form.

Mexican chocolate can be difficult to find, so this Mexican Chocolate Cake can easily be made with semi-sweet chocolate chips. All you have to do is add a bit of cinnamon.

Where Did I Get This Recipe?

I watched Rick Bayless make this Mexican chocolate cake on his show, Mexico One Plate At A Time. And with his addition of pepita seeds (shelled pumpkin seeds) and I was instantly intrigued.

And watching the process where the batter was mixed in a food processor … I was “all in”. Easy! He made everything about this cake seem very manageable, and it is.

What makes this cake special is the caramelized topping that is created by generously greasing the bottom of the cake pan with lots of butter and then adding sugar and shelled pumpkin seeds.

It ends up to be somewhat of an upside down pepita seed cake with a sweet and savory end result. Everything about this cake is divine.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make Mexican Chocolate Cake.
  • Pepita Seeds: Roasted and salted.
  • Mexican Chocolate. Or semi-sweet chocolate chips.
  • Tequila
  • Sugar
  • Eggs
  • Butter
  • Flour
  • Baking Powder
  • Cinnamon: Omit if using Mexican Chocolate.

Step by Step Instructions, It’s Easy.

How to mark parchment paper to cut and fit in a cake pan.
How to cut parchment paper to fit in the bottom of a cake pan.
  • Step 1: Cut the parchment paper to fit the bottom of a round cake pan. Set the pan face up onto a sheet of parchment paper. Using a fat marker like a Sharpie, draw around the bottom of the pan.
  • Step 2: Using scissors, cut out the round shape, cutting just inside of the Sharpie marked pattern. Voila. It will fit inside the cake pan.
Toasting pepita seeds to make Mexican Chocolate Cake.
Buttering cake pan to make Mexican Chocolate Cake.
  • Step 3: You can purchase already toasted and salted pepita seeds, but if you couldn’t find any it’s easy to toast your own. Just place them in a large pan that’s been lightly sprayed with non-stick spray. Sprinkle with salt. Cook them over medium heat, shaking the pan often. You’ll know they’re ready when they become fragrant and a couple of them start to pop.
  • Step 4: Before you place the round sheet of parchment paper into the cake pan, very generously butter the pan. Place the sheet of parchment on top of the butter and add another generous coating of butter.
Adding toasted pepita seeds to cake pan.
Adding sugar on top of pepita seeds to make Mexican Chocolate Cake.
  • Step 5: Sprinkle ½ cup of the toasted pumpkin seeds on top of the butter.
  • Step 6: Then sprinkle with 2 Tablespoons of the sugar.
Using a food processor to grind pepita seeds and sugar.
Adding butter and eggs to make a batter for Mexican Chocolate Cake.
  • Step 7: Measure the remaining 1 ¼ cups of the pumpkin seeds and 1 cup of the sugar into a food processor. Pulse the machine until the seeds are pulverized and resemble damp sand.
  • Step 8: Add the eggs, butter. Pulse until everything is incorporated. Add the flour, baking powder, cinnamon (if using chocolate chips) and tequila and pulse again, just until everything is combined.
Adding flour and cinnamon to make a Mexican chocolate cake in a food processor.
Pulsing batter in a food processor.
  • Step 9: Add the flour, baking powder, cinnamon (if using chocolate chips) and tequila.
  • Step 10: Pulse again until everything is combined.
Adding Chocolate to Mexican Chocolate Cake Batter.
Mexican chocolate cake batter in a round cake pan.
  • Step 11: Chop the Mexican chocolate into pea-sized pieces and add it to the batter. If using chocolate chips, no need to chop them. Pulse until the chocolate is mixed in.
  • Step 12: Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Common Questions

Why Do People Bake With Alcohol?

This Mexican Chocolate Cake becomes even more festive with the addition of tequila. But why do people bake with alcohol? First of all, the end result will reflect a distinct flavor due to the fermentation process. In this case the tequila will add a smoky note.

Do You Need To Refrigerate Cake?

Most cakes, frosted or unfrosted, cut or uncut, are perfectly fine at room temperature for several days. But if your kitchen temperature on average is really hot, cover the cake with plastic wrap and store in the refrigerator.

Mexican chocolate cake with pepita seeds.

Tips For Success

  • If you’re like me and don’t keep a bottle of tequila on hand. Purchase one of those little “shooter” bottles. There’s plenty in those little bottles to make this recipe.
  • Once the cake is baked and cooled, sprinkle on a little bit of powdered sugar for additional sweetness and decoration.

I hope you give this Mexican Chocolate Cake Recipe a try. It’s a unique recipe that big with reward.

And if you’re looking for more dessert recipes, don’t miss my dessert category. You’ll find lots of recipes to satisfy that sweet tooth, including the most popular on my site for No Bake Key Lime Pie. And one of my favorite crowd pleasing dessert recipes for Old-Fashioned Pineapple Cake. So easy, a beginning baker can make it.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican Chocolate Cake
Print Recipe
5 from 6 votes

Pepita Mexican Chocolate Cake

What makes this Mexican chocolate cake so special is the caramelized topping that is created by dotting butter on the bottom of the cake pan and then sprinkling pumpkin seeds evenly over the butter.  
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Mexican
Servings: 8
Calories: 379kcal
Author: Lea Ann Brown

Equipment

  • 1 9" round cake pan

Ingredients

  • 8 Tablespoons unsalted butter (1 stick) plus one tablespoon slightly softened and cut into ½ -inch pieces
  • 1 ¾ cups pepitas (pumpkin seeds) toasted, salted (divided use), about 8 ounces, pumpkinseeds
  • 1 cup plus 2 tablespoons sugar divided
  • 3 large eggs room temperature
  • ⅓ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 1 tablespoon tequila or Vanilla
  • ½ cup Mexican chocolate or semi-sweet chocolate chips about 3 ounces
  • ⅛ teaspoon cinnamon (if using chocolate chips)

Instructions

  • Position a rack in the lower third of the oven and turn it on to 350 degrees.
  • Butter the bottom and sides of a 9-inch cake pan, then line the bottom with a round of parchment paper cut to fit the bottom and slather it with more butter (about a tablespoon).
  • Sprinkle ½ cup of the pumpkin seeds in an even layer on the bottom of the pan, then sprinkle with 2 tablespoons of the sugar. Set aside.
  • Measure the remaining 1 ¼ cups of the pumpkin seeds and 1 cup of the sugar into a food processor. Pulse the machine until the seeds are pulverized and resemble damp sand.
  • Add the eggs, butter and pulse until everything is incorporated. Add the flour, baking powder, cinnamon (if using chocolate chips) and tequila and pulse again, just until everything is combined.
  • Chop the Mexican chocolate into pea-sized pieces and add it to the batter. Pulse until the chocolate is mixed in. If using chocolate chips, no need to chop those.
  • Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
  • Let the cake cool for 30 minutes, then un-mold it onto a platter, remove the parchment paper and serve. I like to tap the bottom of the cake with the handle of a knife to help coax it from the pan.

Notes

This cake can be made with semi-sweet chocolate chips. Mexican chocolate is different in that it contains cinnamon. If using chocolate chips, add cinnamon to this recipe. If using Mexican chocolate, omit cinnamon.
Tips for Success:
  • If you’re like me and don’t keep a bottle of tequila on hand. Purchase one of those little “shooter” bottles. There’s plenty in that little bottle to make this recipe.
  • Once the cake is baked and cooled, sprinkle on a little bit of powdered sugar for additional sweetness and decoration.

Nutrition

Calories: 379kcal | Carbohydrates: 37g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 28mg | Potassium: 186mg | Fiber: 2g | Sugar: 31g | Vitamin A: 443IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

Pepita Mexican Chocolate Cake …It’s what’s for Dessert.

This recipe for Mexican Chocolate Cake was first published in April of 2015 and updated July, 2023 with new photos and step by step instructions.

Rode Kool, Dutch Red Cabbage Recipe

By 1 Comment

This Rode Kool recipe is an easy Dutch red cabbage side dish with flavors that will win your heart. A traditional Fall side dish to brighten up any main course.

Some of our favorite veggie side dishes include Microwave Cauliflower (very popular) and Honey Lime Roasted Glazed Carrots.

Rode Kool Red braised cabbage on a gray platter.

What is Rode Kool?

Rode Kool is a traditional Winter Dutch Braised Red Cabbage Dish. Simple and delicious, red cabbage is simmered with vinegar, sugar, apples and seasonings to serve as a sweet and tangy side dish for meats.

Table of contents

What You Can Expect From This Recipe

So how does this Dutch red cabbage recipe fit into my Colorado comfort food category? I’ve had this recipe for over thirty years. It comes from a resort hotel restaurant in Vail, Colorado. The chef from the Netherlands added this Rode Kool Recept to the menu as part of an Octoberfest driven menu as a side dish for braised pork roast.

I’ve never been shy about asking restaurants for recipes. There are times you come out empty handed, but you’d be surprised at how many times they will share.

The chef took liberties with the traditional Rode Kool using not only apples but added some of our Colorado Palisade Pears to the recipe.

This Dutch red cabbage recipe is the quintessential side dish for a cool Fall evening. It’s sweet and tangy flavors pair perfectly with the main of about any Fall/Winter main course meat.

It’s also traditionally served with beef stew and mashed potatoes.

And the aroma that fills the house as it cooks is intoxicating.

Rode Kool is an easy recipe to make and once the ingredients are in the Dutch oven, you’ve got lots of hands off cooking time to prepare the main course. Let’s take a look:

Ingredients You’ll Need:

Ingredients to make rode kool dutch red cabbage.
  • Red Cabbage. Which is also called purple cabbage.
  • Apples. Fall will find your grocery store brimming with many varieties of apples. Any common variety of sweet apple such as Fuji, Gala, Golden, or Red Delicious will work for this recipe. Avoid sour apples such as Granny Smith.
  • Pears. Bartlett or Anjou are common varieties found in our markets. I also like to choose red pears for their color. Just make sure they’re not too ripe, they’ll be too soft to slice. And don’t use pears that are as hard as rocks. Choose” just right” ripe pears.
  • Granulated Sugar.
  • Cloves.
  • Peppercorns.
  • Apple Cider Vinegar, or white vinegar.
  • Bay Leaves.
  • Butter. Salted or unsalted.
  • Onion. Choose a sweet, yellow or white onion.
  • Salt and freshly ground black pepper.

Step by Step Instructions, It’s Easy

Placing spices in cheese cloth to make rode kool.
Chopped ingredients to make rode kool.
  1. Step 1: Place peppercorns, whole cloves and bay leaves in a piece of cheese cloth. Using twine to tie the top, make a pouch. This way the spices will add flavor to the Rode Kool while it cooks and you’ll be able to easily remove them before serving. They’re simply not edible.
  2. Step 2: Core and slice red cabbage, pears and apples. Remove some of the outer leaves if needed. To prepare the cabbage, cut the head in half and then core the cabbage (remove the root). Then slice the cabbage in two inch wide wedges.
Making rode kool in a Dutch oven.
Adding sugar and vinegar to rode kool.
  1. Step 3: Place sliced cabbage in Dutch Oven with sliced apple, sliced pears, seasoning pouch, onion, salt pepper and two cups of water. Simmer on low, covered, for one hour.
  2. Step 4: Add butter, vinegar and sugar and simmer one hour longer. At this time I leave the lid a bit ajar so steam escapes and the water will evaporate. However, add more water if cabbage becomes too dry, but no more than ½ cup at a time. At end of cooking time liquid should be entirely absorbed with the cabbage being moist but not soupy.

Common Questions about Rode Kool:

Can You Use Green Cabbage to Make Rode Kool?

Please don’t. Rode in Dutch translates to “red”. The traditional way to make this recipe is with red cabbage. You could in theory use green cabbage, but you’ll be disappointed when losing the vibrant colors of the finished dish.

Do You Have To Remove the Core from Red Cabbage?

Yes. It’s tough in texture and will remain so even after cooking. The flavor of the cabbage core is also bitter. Remove it and throw it away.

Do You need to Peel the Apples and Pears?

No. Leave the skin on. The long cooking time will insure that the skin becomes soft and tender. Just make sure to rinse them with water before using.

Can You Freeze Rod Kool?

Yes. Cooked red cabbage freezes well. I like to use a gallon zip-loc style freezer bag. Let the cabbage cool to room temperature before placing it in the bag. Squeeze the air out and lay flat in the freezer for optimal storage space. It will keep for up to three months.

Variations:

While the traditional Rode Kool recipe is delicious on its own, there are many variations that you can try.

  • Add cooked bacon bits or cook and add crumbled sausage to Rode Kool during the last thirty minutes of cooking.
  • Try adding 3 – 4 Juniper Berries to the spice packet. Their slightly piney, fruity and peppery flavor will add an additional layer of amazing flavor. A cinnamon stick would also be a welcome ingredient.
  • Add a hand full of raisins.
  • Add a glug of red wine.
  • Experiment with different types of vinegar, such as apple cider vinegar or balsamic vinegar, to create a unique flavor profile.

Storage

As with any dish of this kind, Rode Kool will taste even better the next day. Let it come to room temperature and store covered in an air tight container in the refrigerator for up to four days.

Tips for Success:

  • Make sure you have a soup pot or Dutch oven large enough. A 6 – 7 quart pot will work well here. Even though the cabbage “cooks down” reducing the space needed inside the pot, when you first start cooking, you’ll need a lot of room.

Recipe For Braised Dutch Red Cabbage

Rode Kool, Dutch Braised Red Cabbage.

Rode Kool is a traditional Dutch dish that is both delicious and nutritious. Its sweet and tangy flavor pairs perfectly with pork, beef or poultry or any stewed meat main dishes, making it a very versatile Fall side dish. I love to serve Rode Kool with Old Fashioned Meatloaf = perfect.

Try making this traditional Red Cabbage with Apples (Rode Kool Met Apple) for your next family meal.

More Fall Recipes

And if you’re looking for more side dish recipes for those special main course meals, don’t miss my Side Dish Category. You’ll find lots of supporting actors including the most popular on my site for Broccoli Rice and Cheese Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A plate of roasted braised red cabbage, Rode Kool.
Print Recipe
5 from 1 vote

Rode Kool, Braised Dutch Red Cabbage

Rode Kool, a braised Dutch red cabbage side dish with flavors that will win your heart. Perfect for your next braised pork roast dinner.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Side Dish
Cuisine: Dutch
Diet: Gluten Free
Servings: 12
Calories: 95kcal
Author: Lea Ann Brown

Equipment

  • 6 Quart Dutch Oven

Ingredients

  • 6 whole Cloves
  • 8 whole Black peppercorns
  • 2 Bay leaves
  • 1 large Head of Red Cabbage halved, cored then cut into wedges about 2 inches across
  • 2 whole Apples cored and sliced
  • 2 whole Pears cored and sliced
  • 1 small Onion thick sliced
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Freshly ground black pepper
  • 2 Cups Water
  • 3 Tablespoons Butter salted or unsalted
  • ½ Cup Apple Cider Vinegar
  • ½ Cup Granulated sugar
  • salt and pepper to taste

Instructions

  • Place peppercorns, whole cloves and bay leaves in a piece of cheese cloth. Using twine to tie the top, make a pouch. This way the spices will add flavor to the Rode Kool while it cooks and you'll be able to easily remove them before serving. They're simply not edible.
  • If needed, remove some of the unsightly outer leaves of the cabbage. Cut cabbage in half, remove the core and then slice in two inch wide wedges.
  • Place sliced cabbage in 6-7 quart Dutch Oven with sliced apple, sliced pears, seasoning pouch, onion, salt pepper and 2 cups of water.
  • Simmer, covered for one hour. Add butter, vinegar and sugar and simmer one hour longer.
  • At this time I leave the lid just barely ajar to make sure the water evaporates. Add more water if cabbage becomes too dry, but no more than ½ cup at a time. At end of cooking time liquid should be entirely absorbed with the cabbage being moist but not soupy.
  • Adjust flavors if needed. Some like it tangier … add more vinegar. Some like it sweeter … add a little more sugar.

Notes

  • Make sure you have a soup pot or Dutch oven large enough. A 6 – 7 quart pot will work well here. Even though the cabbage “cooks down” reducing the space needed inside the pot, when you first start cooking, you’ll need a lot of room.

Nutrition

Calories: 95kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 634mg | Potassium: 263mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1149IU | Vitamin C: 54mg | Calcium: 54mg | Iron: 1mg

Rode Kool … It’s What’s For Dinner

Zesty Fresh Peach BBQ Sauce

By 3 Comments

This is an easy recipe for an easy small batch Peach BBQ Sauce that will rock your barbecue world. Using fresh sweet peaches and an enticing blend of tangy and spicy ingredients, this BBQ sauce will elevate the flavor of your next grilled entree.

Peach bbq sauce with grilled chicken thighs.

When it comes to barbecue, the right sauce can make all the difference.

Barbecuers are always on the lookout for a unique new homemade BBQ sauce for their next grilling project, so how about exploring the world of Peach BBQ Sauce.

This recipe combines the natural sweetness of fresh ripe peaches, honey, dry mustard, vinegar, jalapeno pepper and Worcestershire Sauce to bring layers of flavor for a zesty and unique experience.

This is one sassy little BBQ sauce! We especially like this for grilled chicken and ribs, let’s take a look.

Ingredients you’ll Need:

Ingredients to make easy peach bbq sauce.
  • Fresh Peaches
  • Honey
  • Apple Cider Vinegar
  • Garlic
  • Dry Mustard
  • Worcestershire Sauce
  • Kosher Salt
  • Jalapeno Pepper
  • Red Bell Pepper
  • Sweet Onion

Ingredient Substitutions:

  • Vinegar: White vinegar is a good substitute for Apple Cider Vinegar.
  • Jalapeno Pepper: Substitute one teaspoon red pepper flakes or use a habanero pepper to make it spicier.
  • Onion: I prefer sweet onion for this recipe, but feel free to substitute a red onion.
  • Ground Mustard: You can replace ground mustard with prepared mustard (plain yellow mustard). Prepared mustard is milder in flavor than ground mustard, so substitute 1 tablespoon for the 1 teaspoon of ground.
  • Brown Sugar: Substitute 1 cup brown sugar in place of honey.

These are the ingredients I use, but this recipe is easy to customize to your taste. Don’t like spice? Omit the jalapenos. Want it spicier? Make this a peach habanero bbq sauce. This is a sweet homemade barbecue sauce … want it tangier? Add a little more ground mustard and vinegar. Make it yours.

Step by Step Instructions, It’s Easy!

Poaching peaches for easy peeling.
Blanched peaches in an ice bath.
  • Step 1: Peel the peaches. The easiest way to peel peaches is to drop them in simmering water and let them steep for about two minutes.
  • Step 2: Drain the peaches and them place them in an ice bath. Use a large bowl and add ice cubes. Add enough water to cover the ice cubes and then place the hot peaches in the bowl. The skins will practically fall off the peaches.
Adding chopped ingredients to Dutch oven to make peach barbecue sauce.
Adding liquids to Dutch oven to make peach bbq sauce.
  • Step 3: Chop vegetables and peaches and place them in a 4 – 6 quart Dutch oven.
  • Step 4: Add the vinegar, dry mustard, Worcestershire sauce and honey.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Using an immersion blender to blend peach barbecue sauce.
  • Step 5: Simmer on low heat for about 25 minutes. If desired, puree in batches in a food processor or use an immersion blender to help break down the vegetables and peaches for a smoother consistency.

Common Questions about Peach BBQ Sauce:

Do You Have To Remove the Skin from the Peaches?

There are so many recipes using fresh peaches where I do not remove the skin. However, for the Peach BBQ Sauce, the skin would be a distraction to the end texture. I highly recommend removing that fuzzy outer layer.

Can You Freeze This Sauce?

Absolutely, yes. I like to use quart-sized zip-loc freezer-style bags. Let the sauce cool, then pour into a bag until almost full. Carefully squeeze the air out of the bag and store in the freezer lying flat. A great way to maximize freezer space. You can freeze this bbq sauce in canning jars. Just leave about an inch space at the top of the jar to allow some expansion room as the ingredients freeze.

How Do I Use This BBQ Sauce for Grilled Chicken?

We love this sauce for grilled chicken thighs. Grill the chicken until a digital read thermometer registers the internal temperature to 165 degrees. When I’m grilling chicken I have one station or area that is turned off. I move the chicken around quite a bit, turning often. Once the chicken is cooked, baste the chicken with Peach BBQ Sauce, turning a few times so the sauce will glaze, caramelize and flavor the chicken. Adding the sauce too soon will cause it to burn.

Can this Recipe be used for Canning?

Yes. This recipe is adapted from the experts at Ball Canning. I have adjusted some of the ingredients to make it spicier, and choose to make it a small batch sauce rather than a canning project. Please reference their instructions for Canned Peach BBQ Sauce.

How To Use Peach BBQ Sauce:

One of the best things about this BBQ Sauce is its versatility. It complements a wide range of grilled meats and vegetables, adding a burst of flavor that enhances the overall taste.

  • Season chicken thighs with salt and pepper, or use a seasoning blend like Monterey Steak Seasoning. Grill chicken and when almost done, glaze with the Peach BBQ Sauce the last few minutes of cooking. Turning a couple of times and mopping with the sauce at each turn.
  • Grilled pork tenderloin is another great protein to use for this sauce.
  • Try it on grilled potatoes or even grilled sweet potatoes.
  • Use it as a glaze for grilled chicken wings.
  • Or a dipping sauce for grilled shrimp.
  • Or how about a finishing glaze for ribs on the grill. Or add it to a pork roast when making pulled pork.

Its versatility and ability to enhance a wide range of dishes make it a standout choice for any barbecue enthusiast.

Tips for Success:

  • Make Ahead: So many recipes that combine a combination of ingredients, are well suited to make the day before using. This allows the flavors to marry and enhance the flavor. Just let the sauce cool and store in the refrigerator until ready to start that grill the next day. I like to use wide mouth canning jars.
  • The consistency of this bbq sauce is thick and chunky. I do suggest using an immersion blender to smooth out the texture.

Recipe for Peach Barbecue Sauce:

Nothing evokes a foodie fever pitch more than the July arrival of Colorado Fresh Peach Palisade Peaches. So take advantage of your local fresh produce and try this Peach BBQ Sauce. You’ll love it on grilled chicken.

A bowl of peach bbq sauce with grilled chicken.

Making your own BBQ sauce is a fun and rewarding project. Fresh flavors and healthy ingredients, this Peach BBQ Sauce is a culinary gem.

So, fire up your grill, grab some ripe fresh peaches, and impress your guests with a unique grilling sauce.

More BBQ Recipes:

And if you’re looking for more BBQ and Grilling Ideas, don’t miss my Grilling Category. You’ll find lots of fun Summer recipes including the most popular on my site for Grilled Italian Flank Steak.

And if you’re looking for more ways to use up those Summer peaches, don’t miss my easy Freezer Peach Preserves recipe.

And one of my favorite recipes to use Summer peaches is this one for Cinnamon Pecan Peach Bread. Quick easy and luscious with flavor. Here are some more ideas.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Peach bbq sauce with grilled chicken thighs.
Print Recipe
5 from 1 vote

Zesty Fresh Peach BBQ Sauce

A small batch Peach BBQ Sauce that will rock your barbecue world. Using fresh sweet peaches and an enticing blend of tangy and spicy ingredients, this bbq sauce will elevate the flavor of your next grilled entree.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Condiment
Cuisine: American
Diet: Gluten Free
Servings: 32 ounces
Calories: 43kcal
Author: Lea Ann Brown

Ingredients

  • 2 ½ Pounds Fresh peaches peeled, pitted, fine chopped. About 5 peaches
  • 1 medium Red Bell Pepper About 1 cup, seeded, veins removed and chopped
  • ½ cup Sweet onion 1 medium onion, chopped
  • 1 Tablespoon Garlic fresh, chopped about 4 small cloves
  • ¾ cup Honey
  • ½ cup Apple Cider Vinegar
  • 2 teaspoons Worcestershire Sauce
  • 1 – 2 Jalapeno pepper stems, seeds and veins removed. Chopped.
  • 1 teaspoon Dry mustard
  • 1 teaspoon Kosher salt

Instructions

  • Peel the peaches. The easiest way to peel fresh peaches is to drop them in simmering water and let them steep for about two minutes. Drain the peaches and them place them in an ice bath: Use a large bowl and add ice cubes. Add enough water to cover the ice cubes and then place the hot peaches in the bowl. The skins will practically fall off the peaches.
  • Chop vegetables and peaches and place them in a 4 – 6 quart Dutch oven. Add the vinegar, dry mustard, Worcestershire sauce, salt and honey.
  • Bring to a boil. Reduce heat and simmer on low uncovered, stirring frequently, until mixture thickens to the consistency of a thin commercial barbecue sauce, about 25 minutes.
  • If desired, puree in batches in a food processor or use an immersion blender to help break down the vegetables and the peaches.

Notes

Tips For Success:
  • Use a silicone brush to baste this sauce over grilled meats during the last few minutes. Turning and basting a few times. This will allow the sauce to coat the meat, flavor and caramelize as a glaze. Adding the sauce too soon will burn it.
  • Make Ahead: So many recipes that combine a combination of ingredients like this, are well suited to make the day before using. This allows the flavors to marry and enhance the flavor. Just let the sauce cool and store in the refrigerator until ready to start that grill the next day. I like to use wide mouth canning jars.
  • This recipe makes about 32 ounces of bbq sauce. Or about 4 half pints. You can easily freeze any unused sauce.
  • The consistency of this bbq sauce is thick and chunky. I do suggest using an immersion blender to smooth out the texture.

Nutrition

Calories: 43kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 83mg | Potassium: 66mg | Fiber: 1g | Sugar: 10g | Vitamin A: 237IU | Vitamin C: 7mg | Calcium: 4mg | Iron: 0.2mg

Zesty Peach BBQ Sauce … It’s What’s For Grilling.

Arugula Goat Cheese Salad with Grilled Peaches

By 6 Comments

Making this salad with grilled peaches is a fun toss between a salad and a cheese course. Grilling fresh peaches will give them a hint of smoke, and a touch of caramelization. Serve them with salty goat cheese and a splash of balsamic vinaigrette = ideal for Summer dining.

Grilled peach salad with arugula and burrata cheese.

What You Can Expect From This Recipe

Is there anything better than a beautiful juicy fresh Summer peach?

Try grilling that big beautiful peach to make a salad with grilled peaches. The sweetness and caramelization of the peach, the creaminess of goat cheese and the peppery bite of arugula makes a great flavor paring, not to mention the pleasant contrast of textures.

It’s easier to make than one might think. The peaches are done grilling in just a couple of minutes. The goat cheese slices in a jiff. And the balsamic vinaigrette dressing is a cinch to whisk up. 

This salad with grilled peaches is hearty enough to satisfy a big appetite. And perfect for any Summer meal.

So if you’re looking for a good reason to throw a backyard bash with some recipes that keep in simple and easy, this grilled peach salad with goat cheese is just what you’re looking for.  You’ll find a step by step guide that even the beginning home cook will find easy.

So fire up that grill and invite those friends. Celebrate the flavors of Summer.

Table of contents

Ingredients You’ll Need

Ingredients to make grilled peach salad.
  • Fresh Peaches
  • Goat Cheese: Purchase a good quality, unflavored, unseasoned goat cheese.
  • Arugula
  • Olive oil
  • Kosher Salt and Fresh Ground Pepper
  • Fresh Thyme

Ingredient Substitutions

  • Fruit: This grilled peach salad could easily become a grilled apricot salad, or you could even use plums.
  • What’s A Good Substitution for Goat Cheese: Those small balls of fresh mozzarella would be a good choice here. Or sliced fresh mozzarella from the larger balls. Crumbles of feta cheese would bring a similar tangy flavor.
  • Arugula: If you can find Frisee, it would be a great substitution here. Fresh baby spinach is also a good choice.
  • Thyme: Fresh chives or mint would work well for this recipe. Avoid rosemary. It would bring too strong of a flavor. A sprinkle of dried thyme is a good choice.
  • Balsamic Vinegar: Rather than combining balsamic vinegar and olive to make the balsamic vinaigrette, drizzle this salad with Balsamic Reduction Sauce.

Step by Step Instructions, It’s Easy

Sliced fresh peaches seasoned with salt and pepper.
Balsamic dressing for grilled peach salad.
  1. Step 1: In a medium bowl, toss the peach halves or peach slices with 2 tablespoons of the olive oil and the thyme. Season with salt and pepper. Let stand for 10 minutes.
  2. Step 2: In the meantime, whisk together the balsamic vinegar and the remaining olive oil.

How To Grill Peaches

Grilling peach halves on a grill.
  1. Step 3: Preheat the grill to 350-400 degrees. Oil the grates. Grill the peach halves starting with the flesh side down for about 6 minutes, turning once, until lightly charred and softened. Using a sturdy thin metal spatula will make turning those peaches easier.
Grilling peach slices for grilled peach salad.
  • Tip: If the peach would not release from the pit while trying to cut them into halves, slice the peaches instead, removing each slice from the pit. They will be a little more tedious to grill, but will work fine. Watch them closely and adjust the grill time.
Grilled peach salad with arugula and goat cheese
  1. Step 4: Assemble the Salad: Arrange the goat cheese slices on plates. Top with arugula and then grilled peaches. Drizzle on the balsamic vinaigrette. Gently salt and pepper if you wish and garnish with fresh thyme. Serve right away.

Common Grilled Peach Salad Questions

How Do You Remove The Pit From Peach Halves?

Starting at the top of the peach, slice through the flesh until you reach the stone. Then with your hands, twist the peach back and forth until the halves separate. Just like you would when slicing an avocado in half. Then gently pull the pit from the peach half, using a fork or knife.

Can You Grill Canned Peaches?

Thinking about making this salad during off-peach-season, and using canned peaches? Just make sure to drain canned peach halves well, and using a paper towel, pat them as dry as you can get them. My opinion? Save this grilled peach salad for Summer-time when fresh peaches are at their peak.

When Grilling Peaches Should You Remove The Skin?

No. Leaving the skin in tact will keep those peaches stronger to hold up on those hot grates.

How Ripe Should Peaches Be For Grilling?

A peach should be ripe but still firm when you press on it. If your peaches are too soft, they’ll be hard to cut in half and remove the pit. Save those softer peaches for standing over the sink and eating whole.

Can You Slice Peaches After They’re Grilled?

Yes. Use a good serrated knife and using a back and forth motion, slowly cut the peach half into slices.

Tips for Success

  • Use a peach that’s slightly soft to the touch. Using too soft or too ripe of a peach will compromise the grilling process.
  • Let the goat cheese sit in the freezer for about 30 minutes. This will make slicing cleaner and easier. A cleaner slices cheese will result in a prettier and more professional looking salad.
  • I’ve made this salad over a dozen times. There are times that the peaches aren’t quite ripe enough and the peaches are simply a struggle to cut in half and remove the pit. Once you slice around the peach and it simply won’t come apart into two halves, start slicing the peach and removing the slices from the pit.
  • Use a grill basket if you’d like to make grilling peach slices easier.

Make Ahead

This salad simply isn’t a good candidate for prep ahead. This salad with grilled peaches is best made and served once the peaches are grilled.

Clingstone vs. Freestone Peaches

Try to purchase Freestone peaches for this grilled peach salad. Just as the names imply Freestone peaches indicate that the pit will release easy from the flesh. The pit will “cling” to the flesh and be hard to remove with Clingstone peaches. Grocery stores may not label which variety you’re purchasing, so If you end up with a Clingstone peach, this is then you’ll need to slice the peaches, removing each slice as you go and grill the slices rather than peach halves.

Serving Suggestions:

This salad with grilled peaches would be a beautiful side dish for any grilled entree like our favorite Sirloin Steak Kabobs. This recipe for Grilled Chicken Halves is also a good choice.

Thinking about seafood? This salad with grilled peaches would make a complete meal served with this recipe for Best Grilled Shrimp.

Beverage Parings

  • Red Wines: A fresh crisp Sauvignon Blanc or Rosé.
  • Source: What To Drink With What You Eat. I am an Amazon Affiliate Member, if you purchase this book using this link, I receive a small commission at no extra charge to you.

More Fresh Summer Salad Recipes

And don’t miss this recipe for Honey Glazed Skirt Steak Salad. It’s a great main course Summer Salad that you’ll want to serve over and over again. And check my Salad Category for even more salad recipes.

A salad with grilled peaches, arugula and goat cheese.
Print Recipe
5 from 1 vote

Arugula Goat Cheese Salad with Grilled Peaches

Making this salad with grilled peaches is a fun toss between a salad and a cheese course. Grilling fresh peaches will give them a hint of smoke, and a touch of caramelization. Serve them with salty goat cheese and a splash of balsamic vinaigrette = ideal for Summer dining.
Prep Time15 minutes
Cook Time15 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 162kcal
Author: Lea Ann Brown

Ingredients

  • 6 fresh peaches halved and pitted
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh thyme leaves
  • Salt and freshly ground pepper
  • 1 ½ teaspoons balsamic vinegar Aged is best
  • 4 ounces arugula stemmed
  • 4 ounces goat cheese cut into 12 slices
  • more thyme stalks for garnish

Instructions

  • Light a grill and preheat to 350 degrees. In a medium bowl, toss the fresh peaches with 2 tablespoons of the olive oil and 2 teaspoons thyme leaves. Season with half the salt and pepper. Let stand for 10 minutes.
  • In the meantime, whisk together the balsamic vinegar and the remaining olive oil.
  • Grill the peach halves, or slices over high heat for about 6 minutes, turning once, until lightly charred and softened.
  • Arrange the goat cheese slices on plates. Top with arugula and then grilled peaches. Drizzle on the balsamic vinaigrette. Gently salt and pepper if you wish and garnish with fresh thyme. Serve right away.

Notes

Tips For Success: 
  • Let the goat cheese sit in the freezer for about 30 minutes. This will make slicing cleaner and easier. A cleaner slices cheese will result in a prettier and more professional looking salad.
  • I’ve made this salad over a dozen times. There are times that the peaches aren’t quite ripe enough and the peaches are simply a struggle to cut in half and remove the pit. Once you slice around the peach and it simply won’t come apart into two halves, simply start slicing the peach and removing the slices from the pit.
  • Use a grill basket if you’d like to make grilling peach slices easier.
  • Fresh apricots are a good substitution for this salad.

Nutrition

Calories: 162kcal | Carbohydrates: 2g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 75mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 3.9mg | Calcium: 59mg | Iron: 1mg

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Salad with Grilled Peaches …It’s What’s For a Side dish

This salad with grilled peaches recipe was first published August of 2018 and updated July, 2023 with step by step instructions and photos.

Lancaster County Amish Macaroni Salad

By 56 Comments

This recipe for authentic Amish Macaroni Salad is everything you’d expect from a Pennsylvania Dutch macaroni salad recipe. Bold in flavor, it’s sweet, tangy, and creamy in texture. Using cooked egg yolks for the pasta dressing makes this a unique rich treat. A perfect make-ahead side dish for any main course.

Amish Macaroni Salad served in a rustic bowl.

Growing in the middle of Kansas, horse-drawn carriages, Amish straw hats and girls in full length dresses wearing kapps were very common site in our community.

Yoder, a nearby town is the hub of the largest Amish Community in Kansas and just a few miles from our farm.

With that said, I’m no stranger to Amish cuisine. Amish restaurants were our preferred choice when dining out.

This recipe however, comes from the Lancaster County Cookbook. The book is a compilation of recipes submitted by residents of Lancaster County, many of whom are famous for their Pennsylvania Dutch Amish cooking traditions.

Being a lover of Macaroni Salad Recipes, it’s no surprise I chose this Dutch Amish Macaroni Salad for the first recipe to try from the book.

It’s very reminiscent of the macaroni salads I enjoyed at Amish restaurants.

The creamy salad dressing which contains cooked egg yolks, condensed milk and Miracle whip is just the beginning of its authentic charm.

Adding a good amount of sugar makes this a sweet macaroni salad, mustard and vinegar bring a tangy layer of flavor. And celery and onion add a bit of crunch.

Let’s take a look at why this recipe works so well.

A Macaroni Salad with Evaporated Condensed Milk

A pasta salad recipe that will always catch my attention, is a good old fashioned Amish macaroni salad with evaporated milk.

Using evaporated milk, (unsweetened condensed milk) adds a very creamy texture to macaroni salads. Evaporated milk tastes like milk with a slightly sweeter flavor due to the process in which it’s made. It’s also slightly thicker and creamier making it a popular addition to any pasta salad. It’s key to making a this Amish pasta salad.

An Old Fashioned Macaroni Salad with Miracle Whip

“Dressing” was used in the list of ingredients in this recipe for describing it’s mayonnaise base.

Growing up in Kansas the word dressing always meant Miracle Whip, as opposed to salad dressing. As I’m assuming was the case for this recipe. I actually grew up calling Miracle Whip “dressing”. 

We used it in Ham Salad Sandwiches, in Classic potato salad and cole slaw. Miracle whip has a sweeter flavor than mayonnaise and using it was the norm to make many dishes.

Another recipe similar in culture to this, is this recipe for old fashioned Pea Salad with Eggs.

Ingredients You’ll Need

Ingredients to make Amish Macaroni Salad.
  • Hard Boiled Eggs, whites and yolks separated.
  • Evaporated Milk
  • Sugar: Makes this a traditional sweet Amish Macaroni Salad,
  • Macaroni noodles
  • Apple Cider Vinegar
  • Sweet onion
  • Miracle Whip: This Amish macaroni salad is made with Miracle Whip, which has a slightly sweeter flavor than mayonnaise.
  • Carrot
  • Yellow Mustard
  • Salt: Since attending Culinary School, I’m hooked on the pure salty flavor of Kosher salt. Sea salt and regular salt will work fine.

Ingredient Substitutions

  • Evaporated Milk: If you simply don’t have, or don’t want to use evaporated milk, you can substitute whole milk, half and half or cream. Avoid low fat milk as the sauce won’t be as creamy and rich.
  • Macaroni Noodles: Elbow macaroni is traditional for Amish Macaroni Salads, but play around and use any curved shaped noodle. Pasta shells or curly cavatappi are good choices here.
  • Vinegar: Use Apple Cider Vinegar or White Vinegar for this recipe. Avoid red wine vinegar or other seasoned vinegars.
  • Miracle Whip: Substitute mayonnaise.
  • Onion: I always prefer sweet onions, yellow onions, or white onions. Avoid using red onions, as their flavor profile will overwhelm the salad.
  • Mustard: No substitutions here please. Dijon or whole grain mustards will change the flavor profile. Stick with yellow prepared mustard.
  • Sweet Pickle Relish: I’ve never had an Amish Macaroni Salad that contained pickle relish. It would just add another layer of sweetness which would alter the perfect balance of sweet and tangy. I say skip it.

Step by Step Instructions, It’s Easy

Combing mustard and egg yolk to make dressing for Amish macaroni salad.
Making dressing for Amish macaroni salad.
  • Step 1: Make The Dressing. Start by separating the yolks from the egg whites. In a large bowl, combine the egg yolks with the mustard. Use the back of a fork to mash the ingredients together until well blended.
  • Step 2: Add in the Miracle Whip, sugar, condensed milk, vinegar and salt.
Making dressing for Amish Macaroni Salad.
Adding onion, celery and carrot to macaroni noodles.
  • Step 3: Use a whisk to blend the salad dressing until smooth.
  • Step 4: In the meantime, cook elbow macaroni noodles according to package instructions for “tender stage”. Before draining, scoop out some of that starchy pasta water. Briefly rinse the macaroni with cold water then transfer to a large bowl. Add chopped celery, chopped onions and shredded carrots.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Adding chopped egg whites to Amish Macaroni Salad.
Adding dressing to macaroni to make Amish Macaroni Salad.
  • Step 5: Add chopped egg whites.
  • Step 6: Pour the dressing over the macaroni noodles.

Tip: The easiest way to dice those soft egg whites is to use a large chef knife. Place egg whites on a cutting board. Use your free hand to place on the top of the knife blade to guide the knife as you chop. Use a rocking motion to start chopping the egg whites, rotating the cutting board after a few chops as you go.

Amish Macaroni Salad in a large green bowl.
  • Step 7: Use a large spoon to gently blend the ingredients. The mixture will seem a little soupy, but you’ll allow the macaroni salad to rest in the refrigerator, covered with plastic wrap, for a couple hours to “set up”. Or even better, overnight.

FAQ’s

What Makes This Recipe “Amish” And Different From Other Macaroni Salads?

Traditional Amish Macaroni Salad uses Miracle Whip rather than mayonnaise for the dressing base. An Amish Macaroni Salad has a sweeter flavor profile than other savory versions.

How Do You Keep Macaroni Salad From Drying Out?

Cook the pasta according to package instructions for “tender”. Pasta that’s cooked to the “tender stage”, rather than a la dente, won’t continue to absorb the dressing quite as much. If the pasta absorbs too much, it will dry out.

What’s The Easiest Way To Shred Carrots?

Shredding carrots can be a tedious task. Using the large holes of a good old fashioned box grater is the easiest and most efficient way to shred carrots.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Tips For Success

  • Make Ahead. The beauty of this macaroni salad is its make ahead factor. If possible let the salad sit, covered, in the refrigerator overnight. It just keeps getting better the longer you can let it rest. The macaroni absorbs the flavor so every bite is a perfect balance of sweet and tangy.
  • Don’t over cook the pasta. Doing so will yield a “mushy” macaroni salad.
  • After cooking, let the macaroni cool slightly before continuing with the recipe. You want the macaroni just hot enough for the vegetables to release their flavors and hold their crunch, rather than wilt from too much heat.
  • Make sure you grab a can of regular evaporated milk rather than a can of sweetened condensed milk. They are two different products, and using the latter will make the salad too sweet.
  • This is a mayonnaise based macaroni salad. If taking this to a pot luck or picnic, make sure it doesn’t sit without refrigeration for more than two hours.

Storage

  • Store macaroni salad, covered, or in an airtight container in the refrigerator for up to 5 days.
Lancaster County Amish Pasta Salad.

This Pennsylvania Dutch macaroni salad with its bold flavor and sweet profile is a great partner for spicy barbecue sauced chicken or ribs. And a perfect side dish for any grilled entree, especially a grilled burger.

And as far as macaroni salads go, this is a quick and easy recipe that will find your whole family digging in and asking for seconds.

I’ve never had the Walmart Macaroni Salad, but I’ve been told this recipe is spot on. If you’re looking to replicate their version, I hope you give it a try.

More Macaroni Salad Recipes

And don’t miss our favorite pasta salad recipe for Cheese Tortellini Pasta Salad. It’s simply amazing.

And if you’re looking for more side dish recipes, don’t miss my Side Dish Category. You’ll find lots of great recipes including a fun lineup of potato salad recipes. And the most popular side dish recipe on my site for good old fashioned Broccoli Cheez Whiz Rice Casserole.

And check out my Chicken Macaroni Salad if you’re looking for a main course pasta dish.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Amish Macaroni Salad garnished with chives.
Print Recipe
4.84 from 12 votes

Old Fashioned Lancaster County Amish Macaroni Salad

Lancaster County Pennsylvania Dutch Macaroni Salad. An authentic Amish pasta salad recipe that's bold in flavor and creamy in texture
Prep Time20 minutes
Cook Time10 minutes
Cover and rest in refrigerator2 hours
Course: Pasta Recipes
Cuisine: American
Servings: 10
Calories: 331kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound elbow macaroni cooked according to package directions
  • 1 cup celery chopped
  • 1 carrot grated
  • ½ cup sweet onion diced
  • 4 hard boiled eggs divided, egg yolks and whites separated
  • For the dressing
  • 4 egg yolks hard boiled
  • 4 tablespoons yellow mustard
  • ¾ cup sugar
  • 1 cup Miracle Whip or mayonnaise
  • ½ cup Evaporated milk canned
  • ⅓ cup vinegar white or cider
  • 1 teaspoon Kosher salt
  • reserved hot pasta water

Instructions

  • Cook macaroni according to package directions for "tender stage". Right before draining, take a measuring cup and scoop out about a ¼ cup of that hot starchy pasta water. Drain pasta and let cool for a few minutes.
  • While macaroni is cooking, Separate the eggs whites from the egg yolks. Set the yolks aside. Using a cutting board and a chef knife, dice whites of eggs.
  • Prepare dressing: In a medium bowl, using the back of a fork mash hard boiled egg yolks with mustard and blend well. Add sugar, mayonnaise, milk, vinegar and salt to egg and mustard mixture.
  • Drain pasta and let cool for a few minutes. Place macaroni in a large bowl. Stir in celery, carrot and onion. Add a couple tablespoons of hot pasta water. Stir in the dressing until well blended. Mixture will appear soupy but will set up during the rest period.
  • Cover with plastic wrap and chill in the refrigerator for a couple of hours and preferably overnight before serving.

Notes

Tips For Success: 
  • Make Ahead. The beauty of the macaroni salad is its make ahead factor. If possible let the salad sit, covered, in the refrigerator overnight. It just keeps getting better the longer you can let it rest. The macaroni absorbs the flavor of the dressing so every bite is a perfect balance of sweet and tangy.
  • Don’t over cook the pasta. Doing so will yield a “mushy” macaroni salad.
  • After cooking, let the macaroni cool slightly before continuing with the recipe. You want the macaroni just hot enough for the vegetables to release their flavors and hold their crunch, rather than wilt them.
  • Make sure you grab a can of regular evaporated milk rather than a can of sweetened condensed milk. They are two different products, and using the latter will make the salad too sweet.
  • This is a mayonnaise based macaroni salad. If taking this to a pot luck or picnic, make sure it doesn’t sit without refrigeration for more than two hours.

Nutrition

Calories: 331kcal | Carbohydrates: 56g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 158mg | Sodium: 557mg | Potassium: 250mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1325IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

Pennsylvania Dutch, Amish Macaroni Salad …It’s What’s for a Summer Side Dish.

This recipe was first published July of 2011 and updated July 2023 with step by step instructions.