Amish Macaroni Salad Recipe

LACTO-OVO VEGETARIAN

Amish Macaroni Salad Recipe is a deli-style pasta salad that is very tasty. It is a perfect picnic recipe, as well as a great side dish for grilling or at a summer party buffet.

The classic Amish macaroni salad contains a lot of fat and white sugar, which is not very healthy… In my version we will use Greek (of course!) natural, reduced-fat yoghurt, as well as low-fat mayonnaise.

You can omit the eggs, and replace the mayonnaise for a vegan substitute if you wish. The salad still rocks!

Since the original recipe is too sweet for our “Mediterranean taste buds” I also have reduced the amount of sugar and use Demerara brown, unrefined sugar. The salad gets better the day after, the flavors really need to blend- so make sure to prepare in advance!

I believe this healthier; low-fat version is absolutely delicious!

Amish Macaroni Salad:

Here's What You Need:

2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
2 stalks celery, chopped
1 small red bell pepper, seeded and chopped
1 small green pepper, seeded and chopped
1 grated carrot
2 tablespoons chopped pickled small cucumbers
1 cup reduced fat mayonnaise (e.g. Hellman’s)
1 cup reduced fat Greek natural yoghurt
2 tablespoons yellow mustard
1 tsp sweet paprika powder
½ tsp salt
1/2 cup Demerara, brown sugar
1/4 cup white vinegar

Here's What You Do:

Boil macaroni according to instructions, 8-10 min. Drain, and set aside to cool.
In a large bowl, stir together the onion, celery, red and green pepper, and pickles. Add the eggs when done.
In a small bowl, stir together the mayonnaise, yoghurt, mustard and salt. Mix the sugar and vinegar in a small bowl first to let the sugar melt. When sugar has melted, blend well with the mayonnaise and yoghurt.
Pour the dressing over the vegetables, mix, and finally stir in macaroni until well blended. Cover and refrigerate preferably overnight, but at least for 1 hour before serving.