Go Back
Creamy Amish Pasta Salad in a white bowl showing diced eggs and red bell peppers. (Amish Pasta Salad)

Amish Pasta Salad: The Ultimate Creamy, Sweet, and Tangy Classic

This authentic Amish Pasta Salad features tender elbow macaroni coated in a thick, glossy, sweet and tangy dressing. Diced hard-boiled eggs, crunchy celery, and red bell peppers make this the perfect picnic side dish.
Print Recipe Pin for Later
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American, Amish
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 1 lb Elbow Macaroni 454g
  • 3 large Hard-boiled eggs diced into cubes
  • 1 cup Red bell pepper 120g, finely chopped
  • 1 cup Celery 120g, diced
  • 1/4 cup White onion 40g, minced
Creamy Dressing
  • 2 cups Mayonnaise 480ml
  • 1/2 cup Granulated Sugar 100g
  • 1/4 cup Apple Cider Vinegar 60ml
  • 2 tbsp Yellow Mustard 30ml

Equipment

  • 1 Large pot For boiling macaroni
  • 1 Mixing Bowl Large enough for folding

Method
 

Cook and Cool
  1. Cook elbow macaroni in salted water for 8-10 minutes. Drain and rinse with cold water until fully cooled.
  2. Finely dice the celery, red bell peppers, white onion, and hard-boiled eggs while pasta cools.
Mix and Chill
  1. In a large bowl, whisk mayonnaise, sugar, vinegar, and mustard until a glossy, pale-yellow dressing forms.
  2. Fold the cooled macaroni and vegetables into the dressing until thoroughly coated. Top with paprika and parsley.

Notes

Rinse your pasta under cold water to stop the cooking process immediately.
Allow the salad to chill for at least 4 hours for the best flavor development.