Amish Pasta Salad

 

It’s nice, I think, to have some tasty side dishes to serve with those inevitable ham or turkey sandwiches that appear at the conclusion of Christmas. I’m having my big dinner on Christmas Eve, so you can bet ham sandwiches are going to be on the menu for Christmas Day, accompanied by a scoop of this pasta salad. I like side dishes that are flavorful, easy to put together, and most importantly, make ahead. This fills the bill in all cases. It’s my version of the popular Amish Pasta Salad, wherein I substitute orecchiette pasta, to catch more of that delicious dressing, as well as chopped scallions for their mildness and to add green to the salad, in place of the chopped green pepper, that I didn’t care for here. My opinion is that the dressing for this would go equally well over potatoes to make potato salad, so you may want to double up on that.

Amish Pasta Salad

16 oz. Orecchiette pasta
3 T. sweet pickle relish
½ t. garlic powder
½ t. celery seeds
1½ c. Duke’s mayonnaise
½ c. sour cream
¼ c. sugar
3 T. yellow mustard
2 t. apple cider vinegar
5 hardboiled eggs, chopped
3 stalks celery, chopped
4 scallions, chopped
½ c. chopped Melissa’s roasted red bell peppers

Cook pasta according to package directions; drain and rinse.

In a medium bowl, whisk together relish, garlic powder, celery seeds, mayonnaise, sour cream, sugar, mustard, and apple cider vinegar. In a large bowl place pasta, eggs, celery, scallions, roasted red peppers, and stir to combine. Pour dressing over all; fold to combine. Season to taste with salt and freshly ground black pepper. Chill until ready to serve.

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