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Amish Pasta Salad for Sunny Potlucks

Medium shell pasta is mixed with hard-boiled eggs, celery, sweet onion, green pepper, pimentos, and sweet pickle relish, then coated in a creamy sweet mustard dressing.
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Ingredients
  

Pasta Salad

  • 1 16- ounce box medium shell pasta uncooked
  • 5 hard-boiled eggs chopped
  • 1 cup celery chopped
  • 1/2 cup sweet onion chopped
  • 1 2- ounce jar pimentos drained
  • 1 cup green pepper chopped
  • 3 tablespoons sweet pickle relish drained

Creamy Dressing

  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon celery seed
  • 1 1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 2 tablespoons yellow mustard
  • 3 teaspoons apple cider vinegar

Instructions
 

  1. Cook pasta according to package directions and drain.
  2. In a large bowl, mix pasta, eggs, onion, pimentos, celery, green pepper, and relish.
  3. In another bowl, mix garlic powder, paprika, black pepper, celery seed, mayonnaise, sour cream, sugar, mustard, and apple cider vinegar.
  4. Pour the mayonnaise mixture over the pasta and mix well.
  5. Sprinkle with more paprika if desired.
  6. Chill in the refrigerator for several hours or overnight before serving.
CHEF’S TIP
This makes about 12 cups.
The salad keeps well in the refrigerator for several days.
Drain pimentos and relish well for the best dressing texture.
Course Salad, Side Dish
Cuisine American
Keyword amish pasta salad, creamy pasta salad, potluck pasta salad, shell pasta salad, egg pasta salad, picnic pasta salad, sweet mustard dressing, appetizers and party food
CALORIES PER SERVING