Pasta salads
like this one are popular at picnics.
Pasta salads are widely appreciated for their versatility and ease of preparation. They are all but universal at picnics, backyard barbecues and family get-togethers across the country. Every family has its own favorites, but one of the most popular is Amish pasta salad. The combination of tender pasta, fresh vegetables and tangy dressing is pleasing to the palate and provides an agreeable variation in texture. The salad is usually made with elbow macaroni, but bow ties or small shells would work equally well.
Instructions
1. Boil a large pot of water with a pinch of salt. Add the pasta and cook at a full rolling boil, uncovered, stirring frequently. When tender, drain the pasta and rinse it with cold water. Set aside in the colander to drain dry.
2. Peel the onion and chop it finely. Place it in the salad bowl. Trim the celery, and slice it thinly. Core and seed the bell pepper, and dice it evenly into decorative pieces. Add these to the onions in the salad bowl.
3. Shell the eggs, and reserve one to garnish the salad. Separate the whites and yolks of the remaining three, and chop the whites. Add the whites to the salad bowl, along with the dill pickle relish.
4. Place the egg yolks in a separate bowl, and mash them with a fork. Add the salad dressing, mustard, white sugar, vinegar, salt and celery seed, and whisk until the ingredients form a smooth, pale yellow creamy mixture.
5. Add the dressing to the salad bowl, and toss well with the spatula. Add the cooked and cooled pasta, and stir again until liberally coated. Chill for at least one hour, or preferably overnight.
6. Slice the remaining hard boiled egg, and garnish the salad. Serve cold as a side with your favorite picnic dishes.
Tags: salad bowl, garnish salad, Pasta salads