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Amish Sweet Vidalia Onion Pasta Salad

Recipe by Evelyn Marcella Rivera

A creamy, sweet-and-tangy Amish-style pasta salad with rotini, sweet Vidalia onion, fresh vegetables, crisp bacon, and Parmesan in a classic sweet mayo dressing. The make-ahead potluck and barbecue salad that always disappears first.

  • Total Time1 hour 30 minutes
  • Yield10 servings 1x

Ingredients

Units Scale

Salad

  • 12 ounces rotini pasta
  • 1 large Vidalia onion (thinly sliced or diced)
  • 1 cup frozen peas (thawed)
  • 1 cup cucumber (diced)
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup shredded carrot
  • 1/2 cup red onion (thinly sliced)
  • 6 slices bacon (cooked and crumbled)
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley (chopped)

Sweet Amish Dressing

  • 1 cup mayonnaise
  • 1/3 cup granulated sugar
  • 2 tbsp white vinegar
  • 1 tbsp yellow mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp celery seed (optional)

Instructions

  1. Cook the Pasta: Cook the rotini in well-salted boiling water until just tender. Drain, rinse under cold water to cool, and drain well again.
  2. Make the Dressing: Whisk together the mayonnaise, sugar, vinegar, mustard, salt, pepper, and celery seed (if using) until smooth and the sugar dissolves. Taste and adjust the sweet-tangy balance.
  3. Cook the Bacon: Cook the bacon until crisp, drain on paper towels, and crumble.
  4. Combine: In a large bowl, toss the cooled pasta with the Vidalia onion, red onion, cucumber, cherry tomatoes, carrot, and peas. Pour the dressing over and toss to coat. Fold in most of the bacon, Parmesan, and parsley, reserving some for topping.
  5. Chill and Serve: Cover and refrigerate at least 1 hour. Before serving, stir, top with the reserved bacon, Parmesan, and parsley, and add a fresh crack of black pepper.

Notes

Salt the pasta water well and cool the pasta before dressing it so the salad does not turn warm and watery. Make extra dressing if preparing ahead, since pasta keeps absorbing it; loosen with reserved dressing before serving. Best made a day ahead, but add tomatoes, bacon, and parsley just before serving if prepping far in advance. Keeps covered in the fridge 3 to 4 days. Omit the bacon to make it vegetarian.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad, Side Dish
  • Method: Boiling
  • Cuisine: American

Find it online: https://blesseddish.com/amish-sweet-vidalia-onion-pasta-salad/