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Lightened Up Amish Pasta Salad

Amish Pasta Salad
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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 🙂

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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


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


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.


  1. Stay tuned for my Lightened Up Amish Potato Salad