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A close-up view of Amish Pasta Salad showing the texture of the elbow macaroni and the thick yellow dressing. (Amish Pasta Salad)

Amish Pasta Salad: The Creamiest Sweet and Tangy Macaroni Side

This Amish Pasta Salad features a thick creamy yellow dressing, tender elbow macaroni, and cubed hard-boiled eggs. A perfect sweet and tangy potluck side dish topped with smoked paprika and parsley flakes.
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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 Ingredients
  • 16 oz Elbow Macaroni 450g, cooked al dente
  • 4 large Hard-Boiled Eggs cubed with bright yolks
  • 1 cup Celery 120g, finely chopped
  • 1/2 cup Red Bell Pepper 75g, diced
  • 1/2 cup Red Onion 60g, finely diced
  • 2 cups Mayonnaise 475ml, full fat recommended
  • 1/4 cup Yellow Mustard 60ml
  • 3/4 cup Granulated Sugar 150g
  • 1/4 cup Apple Cider Vinegar 60ml
  • 1/2 tsp Smoked Paprika for garnish
  • 1 tsp Dried Parsley Flakes for garnish

Equipment

  • 1 Large pot For boiling macaroni
  • 1 Clear Glass Serving Bowl For assembly and presentation
  • 1 Whisk To prepare the dressing

Method
 

Preparation
  1. Cook elbow macaroni in salted boiling water until al dente. Drain and rinse thoroughly with cold water.
  2. In a bowl, whisk together mayonnaise, yellow mustard, sugar, and cider vinegar until thick and glossy.
  3. Fold the cooled pasta, cubed eggs, celery, red pepper, and onion into the dressing until well coated.
  4. Dust with smoked paprika and dried parsley. Chill for at least 2 hours before serving.

Notes

Rinse the pasta in cold water to prevent gumminess.
Use inner celery stalks for the best crunch.