Amish Pasta Salad

🥗 Amish Pasta Salad Recipe

✅ Servings: 8–10

⏱️ Prep Time: 15 minutes

⏱️ Cook Time: 10 minutes

⏱️ Chill Time: 2 hours (minimum for best flavor)

🧂 Ingredients

For the Salad:

• 1 lb (about 4 cups) elbow macaroni

• 4 large hard-boiled eggs, chopped

• 1 cup celery, finely chopped

• 1 cup red bell pepper, finely chopped (optional: use green for color contrast)

• 1/2 cup onion, finely chopped (Vidalia or red onion work well)

• 1/2 cup sweet pickles or sweet pickle relish

• Optional: 1/2 cup shredded carrots for extra crunch and color

For the Dressing:

• 1 1/4 cups mayonnaise (preferably full-fat for best texture)

• 1/4 cup granulated sugar

• 2 tablespoons yellow mustard

• 1 tablespoon apple cider vinegar (or white vinegar)

• 1/4 teaspoon celery seed (optional but traditional)

• 1/4 teaspoon paprika (for flavor and color)

• Salt and pepper to taste

🍳 Instructions

1. Cook the Macaroni

• Bring a large pot of salted water to a boil.

• Add the elbow macaroni and cook until al dente (about 8–10 minutes).

• Drain and rinse with cold water to stop the cooking process.

• Let it cool completely before mixing with the dressing.

2. Prepare the Vegetables & Eggs

• While the pasta cooks and cools, chop the celery, bell pepper, onions, and eggs.

• If using sweet pickles, dice them finely (or just use sweet pickle relish).

3. Make the Dressing

• In a medium bowl, whisk together mayonnaise, sugar, mustard, vinegar, celery seed, paprika, salt, and pepper.

• Mix until the sugar dissolves and the dressing is smooth and creamy.

• Taste and adjust seasoning (add more vinegar for tang, or sugar for sweetness as desired).

4. Assemble the Salad

• In a large mixing bowl, combine the cooled macaroni, chopped eggs, vegetables, and relish.

• Pour the dressing over and stir gently to combine, making sure everything is coated evenly.

5. Chill

• Cover the salad and refrigerate for at least 2 hours (overnight is even better) to let the flavors meld.

6. Serve

• Stir gently before serving. Garnish with extra paprika or chopped parsley if desired.

📝 Tips & Variations

• Make it ahead: This salad tastes better the next day, making it great for prep.

• Add protein: Chopped ham or shredded chicken can make it a main dish.

• Less sweet version: Reduce sugar to 1–2 tbsp or swap with honey.

• Crunch factor: Add chopped pickles, cucumbers, or water chestnuts for crunch.

• Colorful touch: Use tri-color pasta for a more festive look.

📦 Storage

• Store in an airtight container in the refrigerator for up to 4–5 days.

• Not freezer-friendly — the mayo-based dressing will separate when thawed.

Would you like a printable version or a variation (like gluten-free or dairy-free)?