Egg-Free Amish Pasta Salad

Adapted a traditional Amish macaroni salad recipe. Made this for July 4th weekend and there was not one ounce left the first night! Celery seed really makes this! Add more mayo or a bit of sour cream if it’s not wet enough to your liking or after it’s set. Rinse your pasta in cold water if you don’t have time to let it cool. Don’t put dressing on hot noodles–it dries out! Use your favorite pasta shape but I like the large shells as the peas get trapped inside.

Step: 1

Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside to cool.

Step: 2

Stir peas, celery, and green onions together in a large bowl. Whisk mayonnaise, mustard, sugar, vinegar, celery seed, salt, and pepper together in a separate bowl, until sugar dissolves. Pour over vegetables and stir in cooled pasta until thoroughly coated with dressing.

Step: 3

Cover and refrigerate at least 2 hours before serving.

Per Serving: 298 calories; protein 6.7g; carbohydrates 34.1g; fat 15.7g; cholesterol 7mg; sodium 381.5mg.

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