This Amish Pasta Salad is a classic, creamy, and flavorful side dish, perfect for potlucks, picnics, or family meals. It features tender pasta, hard-boiled eggs, crisp vegetables, and a unique sweet and tangy dressing that sets it apart from traditional pasta salads.
Ingredients:
For the Salad:
Ingredient Quantity
Medium shell pasta 1 (16 oz) package
Hard-boiled eggs, chopped 5
Celery, chopped 3 stalks
Small sweet onion, chopped 1/2
Pimentos, drained 1 (2 oz) jar
Green bell pepper, chopped 1
For the Dressing:
Ingredient Quantity
Sweet pickle relish, drained 3 tablespoons
Garlic powder 1/2 teaspoon
Celery seed 1/2 teaspoon
Mayonnaise 1 1/2 cups
Sour cream 1/2 cup
Granulated sugar 1/4 cup
Yellow mustard 3 tablespoons
Apple cider vinegar 2 teaspoons
Kosher salt To taste
Freshly ground black pepper To taste
Instructions:
Cook and Drain Pasta: Cook the medium shell pasta according to package directions in a large pot of salted boiling water. Once cooked to al dente, drain thoroughly and rinse under cold water to cool and prevent sticking. Drain very well again.
Prepare Dressing: In a large bowl, whisk together the drained sweet pickle relish, garlic powder, celery seed, mayonnaise, sour cream, granulated sugar, yellow mustard, and apple cider vinegar until the dressing is smooth and well combined.
Combine Ingredients: Add the cooled, drained pasta, chopped hard-boiled eggs, chopped celery, chopped sweet onion, drained pimentos, and chopped green bell pepper to the bowl with the dressing. Stir gently but thoroughly to ensure all the ingredients are well coated.
Season and Chill: Season the pasta salad to taste with Kosher salt and freshly ground black pepper. Stir once more to distribute seasonings. Cover the bowl and chill the salad in the refrigerator for at least 1-2 hours (or longer for best flavor development) until ready to serve.
Enjoy this delightful Amish Pasta Salad at your next gathering or as a refreshing side!