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Close-up of creamy Amish Pasta Salad in a white bowl with visible celery, red peppers, and hard-boiled eggs.

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

This authentic Amish Pasta Salad features tender elbow macaroni in a thick, pale yellow sweet-and-tangy dressing. Loaded with crisp celery, red bell peppers, and hard-boiled eggs, it's the perfect side dish for any summer BBQ.
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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
  

Main Ingredients
  • 1 lb (454g) elbow macaroni dried
  • 4 large hard-boiled eggs diced into chunks
  • 1 medium (150g) red bell pepper finely diced
  • 2 stalks (80g) celery chopped
  • 1 tsp (0.5g) dried parsley flakes for garnish
  • 2 cups (480ml) mayonnaise full fat for best texture
  • 1/4 cup (60ml) yellow mustard
  • 3/4 cup (150g) granulated sugar
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tsp (6g) salt

Equipment

  • 1 Large pot For boiling macaroni
  • 1 White Ceramic Mixing Bowl For assembly and serving
  • 1 Silicone Spatula To ensure even coating of dressing

Method
 

Prepare the Pasta
  1. Cook elbow macaroni in salted boiling water for about 8-9 minutes until slightly past al dente.
  2. Drain and rinse immediately with cold water to remove starch and stop the cooking process.
Make the Dressing
  1. In a medium bowl, whisk mayonnaise, mustard, sugar, and vinegar until thick, smooth, and pale yellow.
Assemble the Salad
  1. In a large white bowl, combine the cooled pasta with the dressing, red peppers, celery, and diced eggs.
  2. Fold gently, then sprinkle with dried parsley flakes before chilling.

Notes

Ensure pasta is completely cool before adding the mayo dressing.
Let the salad chill for at least 4 hours to allow the sweetness to balance with the vinegar.