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

Scale

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