Amish Pasta Salad
This Amish pasta salad is the kind of recipe that makes you the MVP of every potluck! This vintage recipe features tender pasta tossed with crunchy fresh vegetables in the most incredible sweet and tangy dressing that has people literally scraping the bowl clean and begging for the recipe.
Let’s be honest, have you ever met an Amish dish that wasn’t absolutely delicious? Their recipes are ones that have been passed down for generations, use simple ingredients, and always bring people together.
This isn’t your typical mayonnaise style pasta salad. The dressing is creamy but light, and those fresh, crunchy vegetables add texture and color.
It’s perfect with these BBQ chicken sliders, these carnitas, and some hot dogs for a summer cookout. Or pair it with fried chicken for a fun family dinner.
It’s also fantastic for meal prep. The flavors actually get better as it sits in the fridge!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Pasta – Bow tie or elbow macaroni are the traditional shape but feel free to use your favorite bite sized pasta noodle, including gluten free.
- Bell Pepper – I like to use the red bell pepper because it’s sweeter and adds some color. Orange or green will work too.
- Eggs – Hard-boiled eggs, feel free to buy them already cooked at the store.
- Dressing ingredients – Duke’s is my favorite mayonnaise because it’s extra creamy. Sub your favorite brand, but not Miracle Whip.
- Mustard – Dijon is best or substitute yellow mustard in a pinch.
- Relish – Sweet pickle relish or substitute dill pickle relish.
- Vinegar – Apple cider vinegar or substitute white vinegar.
- Spices – Celery seed, salt, black pepper.
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How To Make Amish Pasta Salad
- Mix the dressing ingredients in a bowl. Cook the pasta to al dente, drain, and rinse under cold water.
- Chop or dice the eggs, peppers, onions, and celery. Combine in a large bowl.
- Add the cooled and drained pasta to the chopped vegetables and stir to combine.
- Fold in the dressing and stir to combine. Chill until ready to serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
I could sit and eat just a bowl of this and be completely happy, but I usually have to share it so it becomes a side dish.
Serve it with your favorite burgers, fried chicken, pork chops, or even a glazed ham. This pasta salad tastes great with everything!
Prep & Storage
Because of the mayo based dressing, this tastes better the night before. But you can also prep the pasta, dice the vegetables, and make the dressing, store in separate containers in the fridge for up to 3 days. Then mix when ready.
Store leftovers in the fridge for up to 5 days in an airtight container. Be sure to give it a stir before eating to mix all the goodies up again.
Frequently Asked Questions
I prefer to use Duke’s because it’s the creamiest. Use your favorite (we all have one) just don’t use Miracle Whip as it’s really a dressing in itself and has other flavors which might not go well with the rest of the ingredients.
You sure can! This is delicious with some added grilled chicken, shrimp, tuna, or ham. If you want to keep it vegetarian, add some white cannellini beans or chick peas.
Recipe Tips & Tricks
- Cook pasta al dente to prevent mushy noodles.
- Mix dressing separately before adding to make sure it combined.
- Substitute ingredients – use celery salt for celery seed, pimentos for red pepper, or your favorite mayo brand (Duke’s is my go-to!)
- Make it lighter with low-fat mayo, Greek yogurt, or sour cream, and swap sugar for stevia if you prefer.
- Let it rest – this pasta salad tastes best after chilling for at least 24 hours as flavors mix.
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This Amish pasta salad recipe is super easy to make and the perfect side dish at every gathering!
Amish Pasta Salad Recipe
Ingredients
Pasta Salad
- 16 ounces pasta cooked al dente, drained, rinsed
- 3 stalks celery diced
- 1/2 cup red onion diced
- 4 large hard boiled eggs peeled, chopped
- 1 cup red bell pepper diced
Pasta Salad Dressing
- 2 cups mayonnaise
- 4 tablespoons sweet pickle relish
- 1/2 teaspoon garlic minced
- 1/2 teaspoon celery seed
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 cup sugar
Instructions
- Cook the pasta according to package directions, then drain and run under cold water for a minute to stop the cooking process. Drain well and set aside.
- Place the pasta, celery, eggs, onion and pepper in a bowl and toss to combine.
- In a mixing bowl, whisk all the dressing ingredients and stir until sugar has dissolved and sauce is creamy.
- Pour over the pasta and veggies.
- Toss to combine with the dressing.
- Serve immediately or store in the refrigerator until ready to serve.
- Enjoy!
Notes
- Cook pasta al dente to prevent mushy noodles.
- Mix dressing separately before adding to make sure it combined.
- Substitute ingredients – use celery salt for celery seed, pimentos for red pepper, or your favorite mayo brand (Duke’s is my go-to!)
- Make it lighter with low-fat mayo, Greek yogurt, or sour cream, and swap sugar for stevia if you prefer.
- Let it rest – this pasta salad tastes best after chilling for at least 24 hours as flavors mix.
Nutrition
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