Amish Pasta Salad

Amish Pasta Salad is a classic get-together dish! This pasta salad combines your favorite cooked pasta, hard-boiled eggs, and crisp veggies.

5 from 5 votes

Print Pin

Course: Salads

Cuisine: American

Prep Time: 20

Total Time: 20

Servings: servings

Author: Jennifer Stewart

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!

You can use celery salt instead of celery seed if you don't have it.

Switch out the red pepper for pimentos or roasted red peppers

Use stevia or another sugar substitute if desired.

Try this with gluten free pasta! This is my favorite brand

I love mine with Dukes mayo. But you can use Miracle Whip or regular mayo.

Don't overcook the pasta. It needs to have some texture so it doesn't get too mushy when you add the dressing.

Mix the salad dressing ingredients in a separate bowl before adding to the other ingredients to make sure it is fully mixed.

This Amish macaroni salad tastes best after it has set up for at least 24 hours. The flavors really mix well together after that time.

Cut back on calories with low fat, reduced fat, or fat free versions of mayo. Or use Greek yogurt or sour cream.