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Grandma’s Amish Pasta Salad

Published on April 18, 2022 by Raveaboutfood

I grew up near a large Amish community in northeastern Ohio. My grandmother loved eating dinner at a nearby Amish restaurant on Saturdays and browsing the shops with all the handmade items that Hartville had to offer. Recently, I found her recipe for Amish Pasta Salad tucked inside a cookbook she gave me years ago. I made it for Easter lunch this year and everyone loved it. A great recipe and such fond memories of a dish my grandmother liked to make and share.

Grandma's Amish Pasta Salad
Grandma’s Amish Pasta Salad

How do I make a perfect hard-boiled egg?

Making perfect hard-boiled eggs is key to making this recipe tasty and pretty. It isn’t hard. Here’s how I do it:

  • Place your eggs in COLD water in a medium saucepan. Bring the water to a boil, reduce the heat and simmer for 8 minutes.
  • Remove the pan from the heat and allow the eggs to sit in the hot pan of water for another 8 minutes.
  • Run very cold water over the eggs to cool. Crack and peel them under running water. The eggs turn out perfect every time.
  • Chop them into small pieces.
chopped eggs

Tangy, creamy and crunchy all at the same time, Amish Pasta salad is easy to make and will feed a crowd. No matter how much I make, it seems to vanish quickly.

Grandma’s Amish Pasta Salad

Ingredients:

  • 3 cups of small pasta shells, uncooked
  • 4 hard-boiled eggs, chopped
  • 1 cup chopped celery
  • 1/3 cup chopped sweet onion
  • 1/3 cup shredded carrots (optional)
  • 1 1/3 cups mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons sweet relish
  • 2 tablespoons white sugar
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon yellow mustard
  • 1 teaspoon celery salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
Grandma's Amish Pasta Salad

How to make Grandma’s Amish Pasta Salad?

  • Cook pasta according to package directions and drain.
  • In a large bowl, whisk together the mayonnaise, sour cream, relish, sugar, vinegar, mustard, celery salt and black pepper.
chopped onions and celery
  • Cook, peel and chop the eggs. See above for tips on how to cook a perfect hard-boiled egg.
  • Add the eggs, celery, onion, carrots and pasta to the mayonnaise mixture and stir to combine.
  • Garnish the top with a slice or two of egg and some celery leaves. Sprinkle the paprika over the pasta salad.
  • Refrigerate the pasta salad overnight. It is ALWAYS better the next day. Serve with chicken, fish or pork. The recipe makes 8 servings, about 1/2 cup each.
Grandma's Amish Pasta Salad

This is a recipe that you’ll want to keep on-hand for family gatherings or to take to a church potluck. And then pass along a copy to a friend or family member, they’ll thank you for it.

Grandma’s Amish Pasta Salad

Tangy, creamy and crunchy all at the same time, Amish Pasta salad is easy to make and will feed a crowd. No matter how much I make, it seems to vanish quickly.
Servings: 10 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

  • 3 cups pasta shells, small, uncooked
  • 4 large hard-boiled eggs, chopped
  • 1 cup celery, chopped
  • 1/3 cup sweet onion, chopped
  • 1/3 cup carrots, shredded, optional
  • 1 1/3 cups mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons sweet relish
  • 2 tablespoons sugar
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon yellow mustard
  • 1 teaspoon celery salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions 

  • Cook pasta according to package directions and drain.
  • In a large bowl, whisk together the mayonnaise, sour cream, relish, sugar, vinegar, mustard, celery salt and black pepper.
  • Cook, peel and chop the eggs. See above for tips on how to cook a perfect hard-boiled egg. Add the eggs, celery, onion, carrots and pasta to the mayonnaise mixture and stir to combine.
  • Garnish the top with a slice or two of egg and some celery leaves. Sprinkle the paprika over the pasta salad.
    Grandma's Amish Pasta Salad
  • Refrigerate the pasta salad overnight. It is ALWAYS better the next day. Serve with chicken, fish or pork. The recipe makes 8 servings, about 1/2 cup each.

Nutrition

Calories: 389kcalCarbohydrates: 28gProtein: 7gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 94mgSodium: 521mgPotassium: 169mgFiber: 2gSugar: 6gVitamin A: 1042IUVitamin C: 1mgCalcium: 40mgIron: 1mg