If you’re a fan of creamy, zesty sides with a touch of nostalgia, Amish Pasta Salad is about to become your new favorite. Packed with tender pasta, colorful veggies, and a classic sweet-and-tangy dressing, this picnic-perfect salad is beloved at potlucks— and it’s ridiculously easy to make in just 15 minutes!
Why You’ll Love This Recipe
- Ultra Creamy Texture: The dreamy mayo and sour cream dressing clings to every shell, making each bite luscious and satisfying.
- Classic Sweet & Tangy Flavor: Sweet relish, sugar, and a zingy splash of vinegar bring that irresistible balance Amish Pasta Salad is known for.
- Loaded with Crunch & Color: Crisp celery, green bell pepper, onion, and pimentos add lively color and the perfect bite.
- Ready in Minutes: Just a quick chop, stir, and chill—this is one fuss-free side dish you’ll turn to again and again!
Ingredients You’ll Need
Let’s talk about the simple—but totally essential—ingredients that make Amish Pasta Salad shine. Each one pulls its weight, from the tender pasta to the bright, crunchy veggies and that luscious, sweet-and-tangy dressing. Here are the stars of the show and why they matter:
- Medium shell pasta: These sturdy little shells cradle the creamy dressing and give the salad its classic, scoopable feel.
- Sweet pickle relish: This adds a gentle sweetness and subtle crunch—don’t skip it for true Amish flavor!
- Mayonnaise: The base of our ultra-smooth, ultra-creamy dressing.
- Sour cream: Adds tang and makes the dressing delightfully light.
- Granulated sugar: Balances the acidity and brings that signature Amish sweetness.
- Yellow mustard: Brings a gentle zing and some sunshine color.
- Apple cider vinegar: Adds that classic tartness and brightness to the dressing.
- Hard-boiled eggs: Creamy, rich, and essential for flavor and protein!
- Celery: Adds crunch and a fresh, green bite in every forkful.
- Sweet onion: Gives a mild kick and little bursts of flavor.
- Pimentos: Delicate, sweet, and colorful—they dot the salad with cheerful red.
- Green bell pepper: For a gentle crunch and a pop of green.
- Garlic powder & celery seed: These tiny but mighty seasonings add savory backbone (the celery seed, especially, is a total flavor hero).
- Kosher salt & black pepper: Finish things off and wake up all the other flavors.
Variations
The beauty of Amish Pasta Salad is how easy it is to tailor to your mood, what’s in the fridge, or your guests’ dietary needs. Here are some fun twists to make it your own or simply keep things fresh from one picnic to the next:
- Make it lighter: Swap in Greek yogurt for the sour cream and try light mayonnaise for a tangy, fresher take.
- Add extra veggies: Toss in diced carrots, frozen peas, or shredded carrots for extra texture and color.
- Mix up the pasta: Small elbows, ditalini, or rotini work just as well as shells—just keep it bite-sized.
- Try a protein boost: Stir in some diced ham, shredded chicken, or canned tuna to make it a hearty, complete meal.
- Go gluten-free: Use your favorite gluten-free pasta to make this classic side salad safe for everyone.
How to Make Amish Pasta Salad
Step 1: Cook and Rinse the Pasta
Set a large pot of salted water to boil, then cook your shell pasta according to the package directions until it’s just al dente (overcooked noodles make for a mushy salad!). Drain well and rinse with cold water, which stops the cooking process and cools them down for mixing.
Step 2: Whisk Together the Creamy Dressing
In a big mixing bowl, combine the sweet pickle relish, garlic powder, celery seed, mayonnaise, sour cream, granulated sugar, yellow mustard, and apple cider vinegar. Whisk it all together until completely smooth—the color should be pale yellow and delightfully creamy!
Step 3: Stir in the Veggies and Eggs
Add the drained pasta, chopped hard-boiled eggs, celery, sweet onion, pimentos, and green bell pepper right into the bowl with your dressing. Gently stir everything together until all the shells are thoroughly coated and the mix-ins are evenly distributed.
Step 4: Season and Chill
Taste the salad, then add kosher salt and freshly ground black pepper as needed. Pop the bowl in the fridge and chill until cold—this is when the flavors really meld and your Amish Pasta Salad reaches the perfect creamy consistency.
Pro Tips for Making Amish Pasta Salad
- Chill That Pasta: Cooling the cooked pasta with cold water ensures the mayo dressing stays silky and doesn’t get absorbed too quickly.
- Egg Texture Matters: Chopping the hard-boiled eggs finely means creamy egg in every bite, but if you love big chunks, go for rougher pieces for a rustic feel.
- Dressing Consistency: If you prefer a thinner dressing, simply add a splash of milk to loosen it up—perfect for prepping ahead when the salad might thicken in the fridge!
- Flavor Melds Overnight: Amish Pasta Salad honestly tastes even better on day two, after the flavors have mingled. Make it ahead for seriously happy guests!
How to Serve Amish Pasta Salad
Garnishes
Sprinkle your salad with a little fresh parsley for color, or crumble an extra hard-boiled egg on top for a classic touch. A dusting of smoked paprika or black pepper also looks gorgeous and brings a little extra pizazz to the bowl!
Side Dishes
Amish Pasta Salad is the ultimate crowd-pleaser alongside barbecue chicken, pulled pork sandwiches, hamburgers, or piled next to classic picnic fare like baked beans and corn on the cob. Don’t forget the lemonade!
Creative Ways to Present
Serve this salad in a big, vintage-style mixing bowl for that nostalgic potluck look, or portion it into individual mason jars (adorable for picnics!). For parties, try lining a platter with lettuce leaves and spooning the salad on top—it gives a burst of green and feels extra festive.
Make Ahead and Storage
Storing Leftovers
Transfer leftover Amish Pasta Salad into an airtight container and refrigerate. It stays fresh and tasty for up to four days—just give it a gentle stir before serving, as the dressing can sometimes settle or thicken.
Freezing
Unfortunately, creamy pasta salads like this one don’t freeze well. The mayonnaise and sour cream dressing can separate and the veggies lose their crunch. It’s definitely best enjoyed fresh from the fridge!
Reheating
Amish Pasta Salad is served cold, so there’s no need to reheat. If it feels dry after sitting, stir in a spoonful of mayo or a splash of milk to bring back the creaminess before serving again.
FAQs
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Do I have to use shell pasta for Amish Pasta Salad?
Shell pasta is traditional—and those little cups really do catch the creamy dressing—but any small pasta will work in a pinch. Elbows, ditalini, or even small rotini make excellent substitutes if that’s what you have on hand.
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Can I make Amish Pasta Salad in advance?
Absolutely! In fact, letting the salad chill for a few hours (or overnight) makes it even more flavorful. Just cover tightly and give a good stir before serving. If it’s too thick, a splash of milk loosens it right up.
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Is Amish Pasta Salad gluten-free?
The classic version uses wheat-based pasta, but you can make it gluten-free by choosing your favorite gluten-free shell or elbow pasta. Just cook as directed and check all other ingredients for any hidden gluten.
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What’s the best way to transport Amish Pasta Salad to a potluck?
Pop your salad into a sturdy, airtight container (a big Pyrex or Tupperware works great) to keep it fresh. Bring along an extra spoon and some fresh parsley for last-minute garnishing right before serving to wow the crowd!
Final Thoughts
If you’ve never had Amish Pasta Salad, now is the time to make it part of your picnic and potluck traditions. It’s creamy, colorful, and hands-down delicious—the kind of side folks will ask about and request again. I hope you fall in love with it, just like my family has. Enjoy every bite!
Print
Amish Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 8
- Category: Salad
- Method: Mixing, Chilling
- Cuisine: American
- Diet: Vegetarian
Description
This classic Amish Pasta Salad is a delightful combination of tender pasta, crunchy vegetables, and a creamy, tangy dressing. Perfect for picnics, potlucks, or an easy side dish any day of the week!
Ingredients
Pasta:
- 1 (16 oz) package medium shell pasta
Dressing:
- 3 tablespoons sweet pickle relish, drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery seed
- 1 1/2 cups mayonnaise
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 3 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
Additional Ingredients:
- 5 hard-boiled eggs, chopped
- 3 stalks celery, chopped
- 1/2 small sweet onion, chopped
- 1 (2 oz) jar pimentos, drained
- 1 green bell pepper, chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook Pasta: Cook pasta according to package directions. Rinse and drain well.
- Prepare Dressing: In a large bowl, whisk together the relish, garlic powder, celery seed, mayonnaise, sour cream, sugar, mustard, and apple cider vinegar.
- Combine Ingredients: Add the cooked pasta, chopped eggs, celery, onion, pimentos, and bell pepper to the dressing. Stir to combine.
- Season and Chill: Season the salad with salt and pepper to taste. Chill until ready to serve.
- Serve: Enjoy this delicious Amish Pasta Salad!
Notes
- This salad can be made ahead of time and stored in the refrigerator until ready to serve.
- You can customize this salad by adding in your favorite ingredients like diced ham, cheese, or olives.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
