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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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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes
Servings: 12 cups
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Medium mixing bowl
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Spoon or spatula
  • Plastic wrap or lid

Method
 

  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.

Notes

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.