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Irresistible Creamy Amish Pasta Salad

A delightful medley of soft pasta, crunchy vegetables, and rich, creamy dressing, perfect for potlucks and family gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Dressing
  • 8 ounces pasta (e.g., elbow, rotini)
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Vegetables and Cheese
  • 1 cup diced vegetables (e.g., bell peppers, celery, onions)
  • 1 cup shredded cheese (e.g., cheddar, mozzarella)
  • 1/2 cup cooked chicken or halal-friendly protein (optional) Optional protein to enhance the dish.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper. Mix well until smooth and creamy.
  3. Add the cooled pasta into the bowl with the dressing and stir until all the noodles are coated.
  4. Fold in the diced vegetables and shredded cheese. If you’re using any optional protein, now’s the time to add it too!
Chill and Serve
  1. Cover the salad with plastic wrap and refrigerate for at least one hour to let the flavors meld.
  2. Once chilled, give it a quick stir and serve cold or at room temperature. Enjoy!

Notes

For maximum flavor, let the salad chill for a few hours or even overnight. Make sure not to overcook the pasta, as it can become mushy. Always rinse the pasta under cold water after draining to stop the cooking process. Store leftovers in an airtight container in the fridge, consume within 3-5 days.