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Lightened Up Amish Pasta Salad

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Lightened Up Amish Pasta Salad

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Lightened Up Amish Pasta Salad

My lightened up version of an American classic; perfect for your next bbq with a little less guilt 🙂

  • Author:
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 15 minutes
  • Yield: 8

Ingredients

2 Cups (uncooked) pasta – I used shells

½ Cup light mayonnaise

½ Cup fat free sour cream

1 tbsp white vinegar

1 tbsp prepared yellow mustard

1 tbsp white sugar

½ tsp salt

½ tsp pepper

1 Large carrot, grated

2 Large stalks celery, chopped

½ Cup corn (I used frozen)

¼ Red pepper, diced

¼ Red onion, diced

3 Hardboiled eggs, chopped

½ tsp paprika

Instructions

Cook the pasta according to package directions. Meanwhile;

In a large bowl whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, salt an pepper.

When the pasta is cooked, strain it and then immediately add it to the dressing (still hot); mix well.

Add in the carrot, celery, corn, red pepper, red onion and eggs; mix well to incorporate.

Cover the bowl and refrigerate for 2 hours, up to over night.

Taste and adjust seasoning.

Sprinkle the paprika evenly over the salad.

Notes

  1. Stay tuned for my Lightened Up Amish Potato Salad