Low Fat Amish Macaroni Salad
Lighten up your picnic or potluck with this *Low Fat Amish Macaroni Salad*, a healthier twist on the classic crowd-pleaser! Featuring tender elbow macaroni coated in a creamy, tangy dressing made with low-fat mayonnaise and yogurt, this recipe delivers all the flavor with less fat. The addition of crisp celery, sweet red bell pepper, grated carrot, and tangy red onion adds a delightful crunch and vibrant color, while chopped boiled eggs and fresh parsley enhance its richness and freshness. Perfectly seasoned with apple cider vinegar, a hint of sugar, and a touch of mustard, this salad is the epitome of balance. Ready in just 30 minutes of prep and cook time, it's an irresistible chilled side dish that’s ideal for summer gatherings. Healthy, flavorful, and satisfying, this low-fat macaroni salad is a must-try! Keywords: low-fat, Amish macaroni salad, healthy picnic salads, creamy pasta salad, healthy side dishes.
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 0.5 cup Low-fat mayonnaise
- 0.5 cup Low-fat plain yogurt
- 2 tablespoons Sugar
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Yellow mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Celery, finely chopped
- 0.5 cup Carrot, finely grated
- 0.5 cup Red bell pepper, finely chopped
- 0.25 cup Red onion, finely chopped
- 2 large Boiled eggs, chopped
- 2 tablespoons Parsley, fresh and chopped
Instructions
Bring a large pot of lightly salted water to a boil. Add macaroni and cook according to package instructions or until tender but firm to the bite. Drain and rinse under cold water to stop further cooking.
In a large mixing bowl, whisk together low-fat mayonnaise, low-fat yogurt, sugar, apple cider vinegar, mustard, salt, and black pepper until smooth and well combined.
Add the cooked and cooled macaroni to the dressing, tossing to coat well.
Stir in chopped celery, grated carrot, red bell pepper, red onion, chopped boiled eggs, and fresh parsley, mixing until everything is evenly distributed.
Cover the bowl with plastic wrap and refrigerate for at least one hour to allow the flavors to meld together.
Before serving, give the salad a gentle stir and adjust seasoning if needed. Serve chilled.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 231 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
