This recipe for Amish Pasta Salad is so good. I have changed it from the way most people make this salad to make it my own. I can eat this salad for breakfast!1 (16 ounce) box medium shell pasta, uncooked 5 eggs, hard-boiled and chopped 1/2 cup sweet onion, chopped 1 (2 ounce) jar pimentos, drained 1 cup celery, chopped 1 cup green pepper, chopped 3 tablespoons sweet pickle relish, drained 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 Cook pasta according to package directions and drain. In a large bowl mix pasta, eggs, onion, pimentos, celery, green pepper and relish. In another bowl mix garlic powder, paprika, black pepper, celery seed, mayonnaise, sour cream, sugar, mustard and vinegar. Pour the mayonnaise mixture over the pasta and mix well. Can sprinkle with more paprika. Chill in refrigerator several hours or overnight. This makes about 12 cups and keeps well in the refrigerator for several days. Enjoy! Note: If salad gets dry after a day or so add more mayo. You could also add tuna, chicken or ham to this recipe. You may also enjoy: Ham and Bean Pasta Salad Spicy Tuna Pasta Salad Shrimp Pasta Salad © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. Click to follow The Southern Lady Cooks on Facebook.
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