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Close-up of a bowl of Amish Pasta Salad showing glossy dressing and diced hard-boiled eggs. (Amish Pasta Salad)

Amish Pasta Salad: The Ultimate Creamy Classic Recipe

A nostalgic, creamy Amish Pasta Salad featuring elbow macaroni, hard-boiled eggs, and a signature sweet-and-tangy yellow dressing. Topped with paprika and black pepper, it's the perfect vibrant side dish for summer BBQs and family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American, Amish
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Amish Pasta Salad Ingredients
  • 1 lb elbow macaroni 454g, cooked al dente
  • 4 large hard-boiled eggs diced into small cubes
  • 1 large red bell pepper finely chopped
  • 2 stalks celery diced
  • 2 cups mayonnaise 475ml
  • 1/2 cup granulated sugar 100g
  • 1/4 cup apple cider vinegar 60ml
  • 2 tbsp yellow mustard 30ml
  • 1 tsp salt 6g
  • 1/2 tsp ground black pepper to garnish
  • 1/2 tsp paprika to garnish

Equipment

  • 1 Large pot For boiling macaroni
  • 1 Mixing Bowl Large enough for tossing salad

Method
 

Prepare Pasta
  1. Boil 1 lb (454g) elbow macaroni in salted water for 8-9 minutes until al dente. Drain and rinse under cold water until fully cooled.
  2. In a large bowl, whisk together mayonnaise, sugar, apple cider vinegar, yellow mustard, and salt until thick and glossy.
Assembly
  1. Add the cold macaroni, diced red bell pepper, diced celery, and diced hard-boiled eggs to the dressing bowl.
  2. Gently fold until everything is coated in the pale-yellow sauce. Top with ground black pepper and paprika. Chill for at least 2 hours before serving.

Notes

Rinse the pasta thoroughly to remove starch for a glossier finish.
Letting the salad chill for 2+ hours is essential for the best flavor.