Amish Pasta Salad

A family-favorite classic pasta salad recipe with al dente pasta, bell peppers, celery, red onions, and hard-boiled eggs tossed in a creamy tangy-sweet dressing! Perfect for picnics, potlucks, backyard parties, and events! Everyone will go back for a second helping of this comforting side salad!

📝 Ingredients

• 16 ounces small-shaped pasta
• 3 stalks celery (diced small)
• 1 cup red bell pepper (diced small)
• 1/2 cup red onion (diced small)
• 4 to 6 hard-boiled eggs (peeled, coarsely diced; plus a few whole slices reserved for garnishing)
• 2 cups Mayonnaise or Miracle Whip
• 1/4 cup granulated sugar
• 2 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1/4 cup sweet pickle relish
• 1/2 teaspoon garlic (finely minced)
• 1/2 teaspoon celery seed

👨‍🍳 Instructions

1. 1--- Pasta Salad ---
2. 2Cook the pasta according to package directions, rinse under cold water for a minute or two to chill it slightly since hot pasta will wilt the vegetables. Drain it well and add it to a very large mixing bowl. Tip - While pasta is cooking, chop the vegetables.
3. 3Add the celery, bell pepper, red onion, and diced eggs* (See Notes) to the large bowl and toss well to combine; set aside.
4. 4--- Salad Dressing ---
5. 5To a medium bowl, add the mayonnaise or Miracle Whip (See Notes), sugar, Dijon, apple cider vinegar, Worcestershire sauce, and whisk to combine until sugar has dissolved.
6. 6Add the relish, garlic, celery seed, and whisk to incorporate.
7. 7Pour the dressing over the pasta and vegetables and toss and stir well to combine.
8. 8Garnish with a few whole slices of egg before serving. You can either serve immediately, or cover, refrigerate, and serve chilled.