Can I use a different kind of pasta?

Absolutely! Any small, sturdy pasta will work well—think rotini, penne, or mini shells. The important thing is to pick a shape that holds the dressing nicely.

Is it okay to make this pasta salad a day in advance?

Definitely, and I actually recommend it! Making it the night before allows the flavors to really develop. Just note, the pasta may absorb some dressing—if it looks dry, stir in a spoonful of mayo before serving.

Can I use regular yellow mustard instead of Dijon?

You can. Dijon offers a more subtle, complex flavor, but yellow mustard will give the salad a brighter, sharper tang. Use what you have on hand.

What’s the best way to cook hard-boiled eggs for this recipe?

Start your eggs in cold water, bring to a simmer, then cover and cook for 9-12 minutes. Immediately chill in cold water, then peel for creamy, easy-to-chop eggs.

Amish Pasta Salad Recipe

Name: Amish Pasta Salad Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Amish
Ingredients: 16 ounces small-shaped pasta (such as bowtie, elbow macaroni, or small shells), cooked according to package directions, rinsed with cold water, and drained well; 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 and coarsely diced, plus a few whole slices reserved for garnishing; 2 cups mayonnaise or Miracle Whip; ¼ cup granulated sugar; 2 tablespoons 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

Description

This creamy Amish Pasta Salad features tender pasta, crisp vegetables, plenty of hard-boiled eggs, and a tangy, slightly sweet homemade dressing. It’s the perfect make-ahead side dish for picnics, potlucks, summer BBQs, or holiday meals. Each bite blends comforting flavor and delightful texture, making it a crowd-pleasing classic.

Ingredients

Units Scale

Pasta Salad

16 ounces small-shaped pasta (such as bowtie, elbow macaroni, or small shells), cooked according to package directions, rinsed with cold water, and drained well
3 stalks celery, diced small
1 cup red bell pepper, diced small
1/2 cup red onion, diced small
4 to 6 hard-boiled eggs, peeled and coarsely diced, plus a few whole slices reserved for garnishing

Salad Dressing

2 cups mayonnaise or Miracle Whip
1/4 cup granulated sugar
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1/4 cup sweet pickle relish
1/2 teaspoon garlic, finely minced
1/2 teaspoon celery seed

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Instructions

Cook the pasta: Cook pasta according to the package directions until al dente. Once cooked, rinse under cold water for one to two minutes to slightly chill and prevent the vegetables from wilting. Drain very well and transfer to a large mixing bowl.
Prepare the vegetables and eggs: While the pasta cooks, dice the celery, red bell pepper, red onion, and hard-boiled eggs. Add these to the bowl with the cooled pasta and toss to combine well. Set aside.
Mix the dressing: In a medium bowl, add mayonnaise or Miracle Whip, granulated sugar, Dijon mustard, apple cider vinegar, and Worcestershire sauce. Whisk until the sugar is dissolved. Add the sweet pickle relish, minced garlic, and celery seed, and whisk again to blend everything thoroughly.
Combine salad and dressing: Pour the dressing over the pasta and vegetable mixture. Toss and stir until everything is evenly coated in dressing.
Garnish and serve: Top the salad with whole slices of hard-boiled egg for garnish. Serve immediately, or cover and refrigerate until ready to serve chilled. Pasta salad can also be made ahead for convenience.

Notes

Using 6 eggs instead of 4 makes the salad heartier with more egg bites, but you can adjust to personal preference.
Miracle Whip offers a tangier flavor, while mayonnaise provides a more classic taste. Either works well; choose according to your preference.
For a less creamy salad, use only 1½ cups of mayo or Miracle Whip instead of the full 2 cups.
Pasta salad can be made the night before your event. The pasta may absorb some dressing as it sits, so you might want to stir in a little extra just before serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1/8 of recipe
Calories: 440
Sugar: 7g
Sodium: 750mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 10g
Cholesterol: 120mg