Egg-Free Amish Pasta Salad
12 servings
Ingredients
1 (16 ounce) package large shell pasta
1 (10 ounce) package frozen peas, thawed
4 stalks celery, chopped
2 green onions, chopped
1 cup mayonnaise (such as Duke's®)
3 tablespoons prepared yellow mustard
2 tablespoons white sugar
2 teaspoons white vinegar
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon ground black pepper
Instructions
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.
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.
Cover and refrigerate at least 2 hours before serving.
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