This Amish Pasta Salad is a classic side dish that’s creamy, tangy, and full of texture. With tender macaroni, crisp vegetables, and a simple dressing, it’s the kind of recipe you’ll come back to again and again for gatherings or easy lunches.

You’ll like this recipe because it balances creamy and slightly sweet flavors with just enough crunch from the veggies. It’s simple to make ahead and actually tastes better after it chills, which makes it perfect for busy days or when you need something ready to go.

Helpful Tips

Rinse the cooked pasta under cold water to cool it down quickly and keep it from getting mushy.
Dice the vegetables small so you get a little bit of everything in each bite.
Give it a quick stir before serving since the dressing can settle as it chills.

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Amish Pasta Salad

This Amish pasta salad used to be at every picnic or outdoor party. It’s creamy and crunchy – definitely needs a comeback.

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Prep Time 15

Cook Time 8

Total Time 23

Course Salad

Cuisine American

Servings servings

Ingredients

8 ounces elbow macaroni
2 hard-boiled eggs chopped
2 tablespoons finely diced onion
1 celery stalk diced
1 small red bell pepper diced
1/2 cup mayonnaise
1 tablespoon pickle relish
1 tablespoon yellow mustard
1 tablespoon white vinegar
1 teaspoon granulated sugar
1/4 teaspoon celery seed
1/4 teaspoon salt

Instructions

Cook the macaroni according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
In a jar, mix the mayonnaise, relish, sugar, mustard, vinegar, celery seed and salt. Shake until smooth.
Add the pasta, veggies, and eggs to the bowl. With a spoon or spatula, carefully fold everything together. Pour on the dressing and fold again until evenly coated.
Cover with plastic wrap and refrigerate it for at least 2 hours before serving.