If there’s one dish that instantly turns every picnic and potluck into an event, it’s Amish Pasta Salad. Creamy, slightly tangy, delightfully crunchy, and packed with color, this retro classic isn’t just a side—it’s a conversation starter and comfort food favorite. Let’s dive in and make this irresistible crowd-pleaser together!
Why You’ll Love This Recipe
- Gorgeous and Colorful: Every scoop of Amish Pasta Salad is bursting with crunchy veggies and golden egg pieces for a dish that looks as inviting as it tastes.
- Creamy, Tangy Dressing: The combination of mayonnaise, sour cream, and a hint of sweetness coats the pasta perfectly for velvety, crave-worthy bites.
- Make-Ahead Friendly: This salad actually tastes better after chilling—ideal for prepping the day before your gathering.
- Crowd-Pleasing Comfort: Nostalgic flavor and down-home goodness mean empty bowls every single time.
Ingredients You’ll Need
I truly adore how unfussy the ingredients for Amish Pasta Salad are, yet each one brings its own flair to the table—crunch, creaminess, tang, or that special pop of sweetness. Here’s how everything comes together to create a crave-worthy classic.
- Medium shell pasta: These shells lovingly trap all that luscious dressing and veggie bits in every bite.
- Sweet pickle relish: Adds a gentle, bright sweetness that balances the dressing and gives the salad its signature tang.
- Garlic powder: Infuses the salad with subtle savory depth without overpowering the delicate eggs and veggies.
- Celery seed: Offers a whisper of earthiness and that classic old-fashioned flavor.
- Mayonnaise: The base of the creamy dressing—full fat mayo brings maximum richness!
- Sour cream: Extra tanginess and a luscious, almost fluffy texture.
- Granulated sugar: A little sugar mellows out the dressing and brings all the flavors together.
- Yellow mustard: Gives a sunny hint of sharpness and a gorgeous golden color.
- Apple cider vinegar: For that perky, lip-smacking finish—the not-so-secret ingredient that wakes up every bite.
- Hard-boiled eggs: Chopped for creamy protein and a classic touch; don’t be shy with them!
- Celery: Brings freshness and plenty of good crunch.
- Sweet onion: Delicate flavor and a touch of zing without making the salad harsh or overpowering.
- Pimentos: Little red flecks of tart-sweetness for flavor and visual interest.
- Green bell pepper: Adds vibrant color and a pleasant, grassy flavor.
- Kosher salt & black pepper: Rounds out and elevates all the flavors—season to your liking!
Variations
One of the joys of Amish Pasta Salad is just how friendly it is to last-minute fridge raids and personal tweaks. Don’t be afraid to make it your own—swap, add, or subtract as you wish. Here are a few fun ways to customize:
- Lightened-Up: Use half Greek yogurt and half mayo for a tangier, lighter dressing that never sacrifices creaminess.
- Veggie Boost: Toss in extra chopped veggies—like red bell pepper, shredded carrots, or frozen peas—for more crunch and color.
- No-Egg Version: Omit the eggs for a vegan-friendly option or if your crowd isn’t big on eggs.
- Protein Power: Add diced ham, cooked chicken, or bacon to make it a meal on its own.
How to Make Amish Pasta Salad
Step 1: Cook and Rinse the Pasta
Start by cooking the medium shell pasta according to the package directions until it’s perfectly al dente—tender, not mushy! Once it’s done, rinse it in cold water and drain well. This step is so important because it cools the pasta and stops the cooking, keeping everything light and bouncy for your Amish Pasta Salad.
Step 2: Mix the Creamy Dressing
In a large bowl, whisk together the sweet pickle relish, garlic powder, celery seed, mayonnaise, sour cream, sugar, yellow mustard, and apple cider vinegar. Give it a quick taste—this is your one chance to tweak the sweet-tangy balance before tossing in the pasta.
Step 3: Add the Mix-Ins
Fold in the cooled pasta shells, chopped hard-boiled eggs, celery, sweet onion, drained pimentos, and green bell pepper. Stir until every nook and cranny is deliciously coated. Add kosher salt and black pepper to taste—you’re aiming for harmony here, not a salt bomb.
Step 4: Chill and Serve
Cover your bowl and pop the salad into the fridge for at least 2 hours, or (even better) overnight. This gives the flavors time to cozy up and develop that classic Amish Pasta Salad character everyone loves. Stir before serving and enjoy!
Pro Tips for Making Amish Pasta Salad
- Noodle Know-How: Make sure to rinse your shells under cold water until completely cool—it keeps them from getting sticky and keeps the salad refreshingly crisp.
- Egg-chop Hack: Use an egg slicer or potato masher to quickly chop your hard-boiled eggs into even pieces for classic appeal (and less mess!).
- Flavor Meld: Don’t skip the chilling time! Letting Amish Pasta Salad rest in the fridge is what gives it that signature blend of creamy, bright, and gently sweet flavor.
- Veggie Uniformity: Try to cut all your veggies roughly the same size so every forkful has the perfect ratio of crunch to creaminess.
How to Serve Amish Pasta Salad
Garnishes
You can’t go wrong with a sprinkle of fresh chopped parsley, a dusting of paprika, or even a few extra pimento pieces on top for cheerful color. Some folks like to add a little sliced green onion, too, for a gentle pop and pretty garnish.
Side Dishes
Amish Pasta Salad pairs beautifully with all your summertime fare: classic grilled burgers and hot dogs, fried chicken, barbecue pulled pork, or even a platter of deviled eggs. It’s also lovely with fresh watermelon or a simple platter of sliced tomatoes and cucumbers.
Creative Ways to Present
Try serving your Amish Pasta Salad in a big, clear trifle bowl to show off all the colorful layers, or portion it into individual mason jars for grab-and-go picnic fun. For a family gathering, a vintage Pyrex bowl always feels extra special and delightfully nostalgic.
Make Ahead and Storage
Storing Leftovers
Leftover pasta salad stores beautifully in an airtight container in the fridge for up to 3-4 days. Just give it a gentle stir before serving again to refresh the creamy dressing and redistribute the veggies.
Freezing
I don’t recommend freezing Amish Pasta Salad—unfortunately, the creamy dressing tends to separate and the veggies lose their crunch. For best results, enjoy it fresh from the fridge!
Reheating
Amish Pasta Salad is best served cold or at room temperature. If it’s been in the fridge for a while, simply let it sit out for 20–30 minutes for the flavors to shine. No reheating needed—this is a cool and creamy classic, just as it should be!
FAQs
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Can I make Amish Pasta Salad a day ahead?
Absolutely! In fact, Amish Pasta Salad tastes even better after chilling overnight because the flavors meld together and the pasta absorbs even more savory-sweet goodness. Just stir well before serving and enjoy.
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What other pasta shapes can I use?
If you don’t have shell pasta, go for elbows, rotini, or small penne—just stick to bite-sized shapes with nooks for catching all the dressing.
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Is there a way to make this Amish Pasta Salad gluten-free?
Absolutely! Just swap in your favorite gluten-free pasta and make sure any condiments (particularly the mustard and relish) are certified gluten free. Follow the recipe as usual for the same creamy, flavorful result.
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How can I prevent my salad from getting watery?
For best results, drain your pasta and veggies very well, and make sure the relish and pimentos are also drained thoroughly. A quick pat dry with paper towels goes a long way in keeping your Amish Pasta Salad creamy and not at all watery.
Final Thoughts
I promise, once you share a bowl of Amish Pasta Salad—even just once—it’ll become a tried-and-true family favorite you’ll crave all summer long (and beyond). There’s a reason this Midwest classic never goes out of style: it’s pure joy with every forkful. Give it a try and make it your own—your next picnic is about to get even more delicious!
Print
Amish Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
This Amish Pasta Salad recipe is a delightful combination of tender pasta shells, crunchy vegetables, hard-boiled eggs, and a creamy dressing. It’s a classic side dish that is perfect for potlucks, picnics, or as a refreshing meal on its own.
Ingredients
Pasta:
- 1 (16 oz) package medium shell pasta
Dressing:
- 3 tablespoons sweet pickle relish, drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery seed
- 1 1/2 cups mayonnaise
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 3 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
Additional Ingredients:
- 5 hard-boiled eggs, chopped
- 3 stalks celery, chopped
- 1/2 small sweet onion, chopped
- 1 (2 oz) jar pimentos, drained
- 1 green bell pepper, chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook Pasta: Cook pasta according to package directions. Rinse and drain well.
- Prepare Dressing: In a large bowl, whisk together the relish, garlic powder, celery seed, mayonnaise, sour cream, sugar, mustard, and apple cider vinegar.
- Combine Ingredients: Add the pasta, eggs, celery, onion, pimentos, and bell pepper. Stir to combine.
- Season and Chill: Season the salad with salt and pepper. Chill until ready to serve.
- Enjoy: Serve and enjoy this delicious Amish Pasta Salad!
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 120mg
