Lightened Up Amish Pasta Salad
Here I present my recipe for Lightened Up Amish Pasta Salad;
Through my years of blogging I’ve found myself making many ‘confessions’. Well, I have another one. I don’t know why this pasta salad is called Amish…
Neither does google… Trust me I checked.
What I can say is this pasta salad is creamy and tangy with a slight crunch from the fresh veggies. I love the pop of colour from the paprika and I know this is the perfect side for your next barbecue 🙂
My lightened up version of an American classic perfect for your next bbq; a yummy, creamy, tangy pasta salad with a little crunch too!
Other Recipes you might like:
Classic Pasta Salad
Healthy, Spicy Southwestern Macaroni and Cheese
Catalina Pasta Salad
Lightened Up Amish Pasta Salad
- Total Time: 15 minutes
- Yield: 8 1x
Description
My lightened up version of an American classic perfect for your next bbq; a yummy, creamy, tangy pasta salad with a little crunch too!
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
- Stay tuned for my Lightened Up Amish Potato Salad
- Originally posted on August 11, 2017!
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Category: Side
- Method: Stovetop
- Cuisine: American
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