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Macro photography of Amish Pasta Salad showing the glossy yellowish-white dressing and chunks of hard-boiled eggs.

Amish Pasta Salad: The Ultimate Creamy and Tangy Macaroni Classic

A traditional, creamy Amish Pasta Salad featuring tender elbow macaroni, a thick sweet-and-tangy glossy dressing, hard-boiled eggs, and crisp vegetables. Perfect for potlucks and summer BBQs with authentic Pennsylvania Dutch flavor.
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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
  

Amish Pasta Salad Components
  • 1 lb (450g) Elbow Macaroni Cooked al dente and cooled
  • 4 large Hard-Boiled Eggs Cut into large chunks
  • 1 cup (150g) Green Peas Fresh or thawed
  • 1 medium Red Bell Pepper Finely diced
  • 2 stalks Celery Finely chopped
  • 1.5 cups (350ml) Mayonnaise Full fat for best gloss
  • 1/2 cup (100g) Granulated Sugar Adjust to taste
  • 3 tbsp (45g) Yellow Mustard Provides color and tang
  • 2 tbsp (30ml) Apple Cider Vinegar For acidity
  • 1 tsp Paprika For garnish

Equipment

  • 1 Large Stockpot For boiling macaroni
  • 2 Mixing Bowl One for dressing, one for assembly
  • 1 Whisk To emulsify the dressing

Method
 

Preparation
  1. Boil the elbow macaroni in salted water until just past al dente. Drain and rinse thoroughly with cold water to remove starch and stop the cooking process.
  2. In a separate bowl, whisk together the mayonnaise, sugar, yellow mustard, and apple cider vinegar until a thick, glossy, yellowish-white emulsion forms.
  3. In a large ceramic bowl, combine the cooled pasta, diced peppers, celery, and peas. Pour the dressing over and fold gently. Finally, fold in the egg chunks and garnish with a dusting of paprika.

Notes

Chill for at least 2 hours before serving to allow flavors to meld.
Rinsing the pasta in cold water is essential for a glossy finish.