Description
A vibrant medley of flavors and textures, Amish Pasta Salad combines pasta, fresh vegetables, and a creamy dressing for a crowd-pleasing dish.
Ingredients
Scale
- 8 ounces pasta (e.g., elbow macaroni or rotini)
- 3 hard-boiled eggs, chopped
- 1 cup celery, diced
- 1 cup bell peppers, diced (mix of red and green)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 cup frozen peas, thawed
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
Instructions
- Start by cooking the pasta according to package instructions. Be sure to stir occasionally to prevent sticking. Once al dente, drain, and let cool completely.
- In a large mixing bowl, combine the cooled pasta with chopped hard-boiled eggs, diced celery, colorful bell peppers, halved cherry tomatoes, diced red onion, and thawed peas.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Pour the dressing over the pasta and veggies, gently tossing until everything is well coated.
- Chill in the refrigerator for at least 1 hour to allow the flavors to meld beautifully. Serve chilled and enjoy.
Notes
This salad tastes even better the next day. Prepare it a day in advance for enhanced flavors. For extra flavor, consider roasting the diced bell peppers and red onions before adding.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: pasta salad, summer salad, potluck salad, picnic salad, vegetarian