Grandma's Amish Pasta Salad
Tangy, creamy and crunchy all at the same time, Amish Pasta salad is easy to make and will feed a crowd. No matter how much I make, it seems to vanish quickly.
Ingredients
- 3 cups pasta shells, small, uncooked
- 4 large hard-boiled eggs, chopped
- 1 cup celery, chopped
- 1/3 cup sweet onion, chopped
- 1/3 cup carrots, shredded, optional
- 1 1/3 cups mayonnaise
- 1/2 cup sour cream
- 2 tablespoons sweet relish
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 2 tablespoon yellow mustard
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Cook pasta according to package directions and drain.
- In a large bowl, whisk together the mayonnaise, sour cream, relish, sugar, vinegar, mustard, celery salt and black pepper.
- Cook, peel and chop the eggs. See tips below on how to cook a perfect hard-boiled egg. Add the eggs, celery, onion, carrots and pasta to the mayonnaise mixture and stir to combine.
- Garnish the top with a slice or two of egg and some celery leaves. Sprinkle the paprika over the pasta salad.
- Refrigerate the pasta salad overnight. It is ALWAYS better the next day. Serve with chicken, fish or pork. The recipe makes 8 servings, about 1/2 cup each.
Notes
How to make a perfectly hard-boiled egg?
- Place your eggs in COLD water in a medium saucepan. Bring the water to a boil, reduce the heat and simmer for 8 minutes.
- Remove the pan from the heat and allow the eggs to sit in the hot pan of water for another 8 minutes.
- Run very cold water over the eggs to cool. Crack and peel them under running water. The eggs turn out perfect every time.
- Chop them into small pieces for this salad.
Nutrition
Calories: 389kcalCarbohydrates: 28gProtein: 7gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 94mgSodium: 521mgPotassium: 169mgFiber: 2gSugar: 6gVitamin A: 1042IUVitamin C: 1mgCalcium: 40mgIron: 1mg