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Amish Pasta Salad

A refreshing and hearty side dish made with tender pasta, fresh vegetables, and creamy dressing, perfect for picnics and gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz Uncooked elbow pasta The base of the salad.
  • 1 cup Diced celery Adds crunch and fresh flavor.
  • 1/2 cup Diced sweet onion Provides mild onion flavor.
  • 1 cup Diced red bell pepper Introduces sweetness and color.
  • 4 large Diced hard boiled eggs Contributes protein and richness.
Dressing
  • 1 cup Miracle Whip Offers creaminess.
  • 1 tbsp Granulated sugar Enhances sweetness.
  • 1 cup Sour cream Adds creaminess and tang.
  • 1 tbsp Yellow mustard Provides distinct flavor.
  • 3 tbsp Apple cider vinegar Adds acidity.
  • 1 tbsp Sweet pickle relish Contributes sweetness.
  • 1/2 tsp Celery seed Adds subtle flavor.
  • 1/2 tsp Salt Enhances flavors.
  • 1/4 tsp Ground black pepper Adds spice.

Method
 

Preparation
  1. Boil pasta: Bring a large pot of salted water to a rolling boil and add uncooked elbow pasta. Cook according to the package until al dente. Drain the cooked pasta and set aside to cool.
  2. Combine ingredients: In a large bowl, add the cooled pasta, diced celery, diced sweet onion, diced red bell pepper, and diced hard boiled eggs.
  3. Mix dressing: In a small bowl, combine Miracle Whip, granulated sugar, sour cream, yellow mustard, apple cider vinegar, sweet pickle relish, celery seed, salt, and ground black pepper.
  4. Toss salad: Pour the dressing mixture over the pasta and vegetables, then toss until evenly coated.
  5. Chill: Cover and chill for at least 1 hour before serving.

Notes

This salad can be served as a side dish alongside grilled meats or as a refreshing meal on its own. It's also a great make-ahead dish and can be stored in the refrigerator for up to 3 days.