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4.9 from 33 votes

Amish Pasta Salad

A family-favorite classic pasta salad recipe with al dente pasta, bell peppers, celery, red onions, and hard-boiled eggs tossed in a creamy tangy-sweet dressing! Perfect for picnics, potlucks, backyard parties, and events! Everyone will go back for a second helping of this comforting side salad! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 8
Calories: 458 kcal
Course: Salad
Cuisine: American

Ingredients

Pasta Salad
  • 16 ounces small-shaped pasta cooked according to package directions, rinsed with cold water, drained well (such as bowtie, elbow macaroni, small shells, etc.)
  • 3 stalks celery diced small
  • 1 cup red bell pepper diced small
  • ½ cup red onion diced small
  • 4 to 6 hard-boiled eggs peeled, coarsely diced; plus a few whole slices reserved for garnishing
Salad Dressing
  • 2 cups mayonnaise or Miracle Whip
  • ¼ cup granulated sugar
  • 2 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce 
  • ¼ cup sweet pickle relish
  • ½ teaspoon garlic finely minced
  • ½ teaspoon celery seed

Instructions

Pasta Salad
    Cup of Yum
  1. Cook the pasta according to package directions, rinse under cold water for a minute or two to chill it slightly since hot pasta will wilt the vegetables. Drain it well and add it to a very large mixing bowl. Tip - While pasta is cooking, chop the vegetables.
  2. Add the celery, bell pepper, red onion, and diced eggs* (See Notes) to the large bowl and toss well to combine; set aside.
Salad Dressing
  1. To a medium bowl, add the mayonnaise or Miracle Whip** (See Notes), sugar, Dijon, apple cider vinegar, Worcestershire sauce, and whisk to combine until sugar has dissolved.
  2. Add the relish, garlic, celery seed, and whisk to incorporate.
  3. Pour the dressing over the pasta and vegetables and toss and stir well to combine.
  4. Garnish with a few whole slices of egg before serving. You can either serve immediately, or cover, refrigerate, and serve chilled.

Notes

  • *Eggs: I like using 6 hard-boiled eggs because I love finding the bits of diced egg in the pasta salad, plus the whole slices as garnishes, and find that 4 isn't enough for me, although it's personal preference.
  • **Miracle Whip will give you more tang. I am a huge Miracle Whip fan so I would always opt for Miracle Whip over mayo but that is personal preference. Use mayo if preferred.
  • If you want a drier or less dressed pasta salad from the outset, use 1 1/2 cups mayo or Miracle Whip rather than the 2 full cups I call for.
  • Make ahead: Pasta salad may be made the night before of an event to save time. Note that the pasta will likely continue to absorb the dressing as time passes and so may be a little bit drier the longer time passes.
  • Storage: Pasta salad will keep airtight in the fridge for up to 5 days.

Nutrition Information

Serving 1 Calories 458kcal (23%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 42g (65%) Saturated Fat 7g (35%) Polyunsaturated Fat 34g Cholesterol 37mg (12%) Sodium 555mg (23%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 458

% Daily Value*

Serving 1
Calories 458kcal 23%
Carbohydrates 18g 6%
Protein 3g 6%
Fat 42g 65%
Saturated Fat 7g 35%
Polyunsaturated Fat 34g 200%
Cholesterol 37mg 12%
Sodium 555mg 23%
Fiber 1g 4%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.