Amish Pasta Salad Recipe
Introduction
This Amish Pasta Salad is a creamy, tangy, and colorful dish that’s perfect for potlucks, picnics, or simple family meals. Packed with crunchy vegetables and hard-boiled eggs, it brings a delightful combination of flavors and textures to your table.
Ingredients
- 16 ounces pasta (cooked al dente, drained, rinsed)
- 3 stalks celery (diced)
- 1/2 cup red onion (diced)
- 4 large hard boiled eggs (peeled, chopped)
- 1 cup red bell pepper (diced)
- 2 cups mayonnaise
- 4 tablespoons sweet pickle relish
- 1/2 teaspoon garlic (minced)
- 1/2 teaspoon celery seed
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 cup sugar
Instructions
- Step 1: Cook the pasta according to package directions, then drain and run under cold water for a minute to stop the cooking process. Drain well and set aside.
- Step 2: Place the pasta, celery, eggs, onion, and red bell pepper in a large bowl and toss to combine.
- Step 3: In a separate mixing bowl, whisk together the mayonnaise, sweet pickle relish, minced garlic, celery seed, Dijon mustard, apple cider vinegar, Worcestershire sauce, and sugar until the sugar has dissolved and the dressing is creamy.
- Step 4: Pour the dressing over the pasta and vegetable mixture.
- Step 5: Toss everything gently to combine, ensuring the salad is evenly coated with the dressing.
- Step 6: Serve immediately or cover and refrigerate until ready to serve. Chilling enhances the flavors.
- Step 7: Enjoy your delicious Amish Pasta Salad!
Tips & Variations
- For extra crunch, add chopped cucumbers or radishes.
- Swap mayonnaise with Greek yogurt for a lighter dressing option.
- Add a pinch of smoked paprika or cayenne pepper for a subtle spicy kick.
- Use tri-color rotini or bowtie pasta for a more vibrant presentation.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It is best served chilled and should not be left out at room temperature for prolonged periods. This salad does not freeze well due to the mayonnaise base.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Amish Pasta Salad ahead of time?
Yes, it’s best made a few hours or a day ahead to let the flavors meld. Just keep it refrigerated until serving.
What type of pasta works best for this salad?
Pasta shapes like rotini, macaroni, or bowtie hold the dressing well and provide a nice texture, but feel free to use your favorite shapes.
Print
Amish Pasta Salad Recipe
- Total Time: 20 minutes
- Yield: 10 servings 1x
Description
This Amish Pasta Salad recipe is a creamy, tangy, and colorful side dish perfect for picnics, potlucks, and family gatherings. Featuring a mix of pasta, fresh veggies, hard-boiled eggs, and a mayonnaise-based dressing with sweet pickle relish and a hint of Dijon mustard, this salad is quick to prepare and serves a crowd with its delightful blend of textures and flavors.
Ingredients
Pasta and Vegetables
- 16 ounces pasta (cooked al dente, drained, rinsed)
- 3 stalks celery (diced)
- 1/2 cup red onion (diced)
- 4 large hard boiled eggs (peeled, chopped)
- 1 cup red bell pepper (diced)
Dressing
- 2 cups mayonnaise
- 4 tablespoons sweet pickle relish
- 1/2 teaspoon garlic (minced)
- 1/2 teaspoon celery seed
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 cup sugar
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain the pasta and rinse it under cold water for about a minute to stop the cooking process. Drain well and set aside to cool.
- Combine Vegetables and Eggs: In a large bowl, place the cooked pasta, diced celery, hard boiled eggs, red onion, and red bell pepper. Toss gently to combine all the ingredients evenly.
- Prepare the Dressing: In a separate mixing bowl, whisk together the mayonnaise, sweet pickle relish, minced garlic, celery seed, Dijon mustard, apple cider vinegar, Worcestershire sauce, and sugar. Whisk until the sugar is fully dissolved and the dressing becomes creamy and smooth.
- Dress the Salad: Pour the prepared dressing over the pasta and vegetable mixture. Toss carefully to make sure everything is evenly coated with the creamy dressing.
- Chill and Serve: The salad can be served immediately for fresh flavor, or it can be refrigerated to chill and allow the flavors to meld together. Serve cold for best taste and texture.
- Enjoy: Scoop the salad onto plates or bowls and enjoy this delicious, classic Amish pasta salad as a side dish or light meal.
Notes
- Make sure the pasta is well drained and cooled to prevent the salad from becoming watery.
- For best flavor, refrigerate the salad for at least one hour before serving to allow flavors to develop.
- Hard boiling eggs: place eggs in cold water, bring to a boil, then simmer for 9-12 minutes before cooling and peeling.
- You can substitute mayonnaise with a lighter version or Greek yogurt for a lower fat option.
- Adjust sugar according to your preferred sweetness level.
- Use a sturdy pasta like rotini or elbow macaroni that holds dressing well.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Amish pasta salad, creamy pasta salad, picnic pasta salad, vegetable pasta salad, hard boiled eggs salad, mayo pasta salad
