Description

This Irresistible Creamy Amish Pasta Salad is a delightful blend of tender pasta shells, hard-boiled eggs, crisp vegetables, and a luscious homemade dressing. Infused with a balance of tangy, sweet, and smoky flavors, this salad is a perfect make-ahead dish that tastes best after chilling overnight. Ideal for family gatherings, potlucks, or a refreshing summer side, it embodies the comforting simplicity and creamy texture classic to Amish-style salads.

Ingredients

Scale

For the Pasta Mixture

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

For the Dressing

1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
3/4 teaspoon celery seed
1.5 cups mayonnaise
1/2 cup sour cream
1/4 cup sugar
2.5 tablespoons yellow mustard
1.5 tablespoons apple cider vinegar
1/2 teaspoon salt

Instructions

Boil eggs and prep ingredients: Start by bringing a pot of salted water to a boil. Gently place 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 into the specified sizes, chop the fresh parsley, and drain the jarred pimentos to prepare for assembling the salad.
Cook pasta and prepare eggs: In the same pot of boiling water used for the eggs, add 1 lb of pasta shells and cook according to package directions until al dente. Drain well and set aside to cool slightly. Remove the eggs from the hot water, cool under cold running water, peel, and chop into 1/2-inch pieces. Let the pasta cool for a few minutes to prevent the dressing from warming up when mixed.
Make the dressing: 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, freshly ground black pepper, and celery seed until the dressing is well combined and seasoned perfectly with a tangy, sweet, and smoky profile.
Combine salad ingredients: In a large bowl, combine the cooled pasta with the chopped eggs, diced celery, red onion, green bell pepper, pimentos, sweet pickle relish, and chopped parsley. Pour the creamy dressing over the mixture and gently fold everything together to ensure even coating while keeping the texture intact.
Chill and serve: Transfer the salad to a serving dish and refrigerate for at least several hours, preferably overnight. This chilling allows flavors to meld and the salad to become creamy throughout. Just before serving, give it a gentle stir and optionally sprinkle smoked paprika on top for an appealing visual touch.

Notes

Chilling the salad overnight greatly enhances the flavor and texture.
Use large pasta shells to ensure they hold the dressing well.
Adjust sugar in the dressing based on your preference for sweetness.
For extra crunch, add chopped celery or bell pepper just before serving.
This salad can be made a day ahead, making it perfect for parties and potlucks.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boiling and No-Cook
Cuisine: Amish/American

Keywords: Amish pasta salad, creamy pasta salad, hard-boiled egg salad, pasta shell salad, make-ahead salad, holiday side dish, picnic salad