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The Ultimate Amish Pasta Salad

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A creamy, sweet pasta salad filled with vibrant vegetables and a delightful blend of flavors, perfect for gatherings.

Ingredients

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  • 1 (16 ounce) box medium shell pasta, uncooked
  • 5 hard-boiled eggs, chopped
  • 1 cup celery, chopped
  • 1/2 cup sweet onion, chopped
  • 1 (2 ounce) jar pimentos, drained
  • 1 cup green pepper, chopped
  • 3 tablespoons sweet pickle relish, drained
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon celery seed
  • 1 1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 2 tablespoons yellow mustard
  • 3 teaspoons apple cider vinegar

Instructions

  1. Start by boiling a large pot of salted water. Add in the medium shell pasta and cook according to the package instructions until it’s al dente. Once done, drain it thoroughly and set aside to cool.
  2. In a large mixing bowl, toss together the chopped hard-boiled eggs, crunchy celery, sweet onion, vibrant green pepper, and colorful pimentos.
  3. In a separate bowl, whisk together the garlic powder, paprika, black pepper, celery seed, mayonnaise, sour cream, sugar, yellow mustard, and apple cider vinegar.
  4. Once your pasta has cooled, add it to the veggie mixture and drizzle the dressing over everything. Gently toss until each shell is coated.
  5. For an extra splash of color and flavor, sprinkle a light dusting of paprika on top.
  6. Cover your pasta salad and refrigerate for a few hours, or overnight, to allow the flavors to meld together.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This salad can be made a day in advance for better flavor.

Nutrition

Find it online: https://thestationrecipes.com/amish-pasta-salad-recipe/

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