Dessert

Irresistible Creamy Amish Pasta Salad Recipe

ByRafael Mansero April 21, 2026April 21, 2026

Introduction

This Irresistible Creamy Amish Pasta Salad is a delightful blend of tender pasta shells, hard-boiled eggs, and fresh vegetables all coated in a rich, tangy dressing. Perfect for picnics, potlucks, or a simple family meal, this salad balances creamy and crunchy textures with a hint of sweetness. It’s easy to prepare ahead and becomes even more flavorful after chilling.

A close-up view shows three white bowls filled with creamy pasta salad made with shell pasta. The salad has three visible layers: the bottom layer is light yellow pasta shells with a smooth texture, the middle layer includes small diced red and green bell peppers and purple onion pieces mixed in the creamy white dressing, and the top layer is sprinkled with black pepper and green herbs, creating a speckled effect. The bowls sit on a white marbled surface with a soft dusty pink cloth draped beside the front bowl. In the background, a small white ramekin holds halved boiled eggs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb pasta shells
6 eggs, hard-boiled and chopped into 1/2-inch pieces
1 cup celery, finely diced
1/2 cup red onion, finely chopped
2 oz jarred pimentos, drained
1 cup green bell pepper, diced into 1/4-inch pieces
1/4 cup sweet pickle relish
3 tablespoons fresh parsley, chopped
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
3/4 teaspoon celery seed
1 1/2 cups mayonnaise
1/2 cup sour cream
1/4 cup sugar
2 1/2 tablespoons yellow mustard
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon salt

Instructions

Step 1: Bring a pot of salted water to a boil. Gently place the 6 eggs into the boiling water and cook for 10-12 minutes until fully hard-boiled. While the eggs cook, finely dice the celery, red onion, and green bell pepper, chop the parsley, and drain the jarred pimentos.
Step 2: In the same boiling water, add the pasta shells and cook according to package directions until al dente. Drain well and set aside to cool slightly. Remove the eggs, cool under cold running water, peel, and chop into 1/2-inch pieces.
Step 3: In a separate bowl, whisk together mayonnaise, sour cream, yellow mustard, and apple cider vinegar until smooth. Stir in sugar, salt, garlic powder, smoked paprika, black pepper, and celery seed until fully combined.
Step 4: In a large bowl, combine the cooled pasta, chopped eggs, celery, red onion, green bell pepper, pimentos, sweet pickle relish, and parsley. Pour the dressing over the mixture and gently fold to coat everything evenly without breaking the ingredients.
Step 5: Transfer the salad to a serving dish and refrigerate for at least several hours or overnight to allow flavors to meld. Before serving, give it a gentle stir and sprinkle a pinch of smoked paprika on top for a final touch.

Tips & Variations

Use tri-color pasta shells to add vibrant colors and extra visual appeal to the salad.
For a lighter version, substitute half of the mayonnaise with Greek yogurt.
Add chopped hard salami or ham for a protein boost and smoky flavor.
Make sure the pasta is cooled before mixing with dressing to prevent it from becoming soggy.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It tastes best after chilling overnight. When ready to serve, you can stir it gently and, if needed, add a splash of milk or a little extra mayonnaise to loosen the dressing. Avoid freezing, as the salad’s creamy texture will be affected.

How to Serve

A close-up of a bowl filled with three layers of creamy pasta salad made with shell-shaped pasta. The pasta is coated in a thick, white, creamy dressing speckled with black pepper. Mixed into the pasta are small, colorful pieces of red bell peppers, green celery, and red onions. The bowl is white and resting on a white marbled surface with a light pink cloth beside it. In the background, two more bowls of the same pasta salad can be seen out of focus, along with a small white bowl holding halves of boiled eggs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad a day in advance?

Yes, preparing this salad a day ahead enhances the flavors and allows the dressing to fully soak into the pasta and vegetables. Just keep it refrigerated and covered until serving.

Can I use other types of pasta for this salad?

Absolutely. While pasta shells work best for holding the dressing, small shapes like rotini, elbow macaroni, or penne also work well and can add a different texture to the salad.