Low Sodium Amish Macaroni Salad

Experience the beloved comfort of Amish cooking with a healthy twist in this Low Sodium Amish Macaroni Salad! Perfect for potlucks, picnics, or a flavorful side dish, this recipe combines tender elbow macaroni with a vibrant medley of crunchy celery, sweet red bell pepper, shredded carrots, and zesty red onion. A creamy, tangy dressing made from low-sodium mayonnaise, Greek yogurt, vinegar, and a touch of mustard powder keeps the flavors authentic while supporting a heart-healthy lifestyle. Hard-boiled eggs lend richness, while a sprinkle of fresh parsley adds the perfect finishing touch. Ready in just 30 minutes, this delicious, low-sodium adaptation of a classic recipe is as satisfying as it is easy to prepare, making it the ultimate crowd-pleaser.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 12 ounces elbow macaroni
• 3 large eggs
• 1 cup, chopped celery
• 1 cup, chopped red bell pepper
• 1 cup, shredded carrots
• 0.5 cup, finely chopped red onion
• 1 cup low sodium mayonnaise
• 0.5 cup Greek yogurt, plain
• 2 tablespoons white vinegar
• 0.25 cup sugar
• 1 teaspoon mustard powder
• 0.5 teaspoon celery seed
• 0.25 teaspoon ground black pepper
• 2 tablespoons, chopped parsley

Directions

Step 1

Bring a large pot of water to a boil. Add in the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

Step 2

While the pasta is cooking, place the eggs in a small saucepan and cover with water. Bring to a boil, cover the saucepan, and remove from heat. Let the eggs stand in hot water for 10-12 minutes. Drain, cool in ice water, then peel and chop them.

Step 3

In a large mixing bowl, combine the chopped celery, bell pepper, shredded carrots, and chopped red onion.

Step 4

In a separate bowl, whisk together low sodium mayonnaise, Greek yogurt, white vinegar, sugar, mustard powder, celery seed, and ground black pepper until smooth and well combined.

Step 5

Add the cooled macaroni and chopped eggs to the vegetables in the large mixing bowl. Pour the dressing over the top and mix thoroughly until all ingredients are well coated.

Step 6

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 7

Before serving, taste and adjust the seasoning if necessary, sprinkle chopped parsley over the salad for garnish.

Nutrition Facts

Serving size	(1013.8g)

Amount per serving	% Daily Value*
Calories	1959.4

Total Fat 24.3g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 570.2mg	0%
Sodium 438.8mg	0%
Total Carbohydrate 340.5g	0%
Dietary Fiber 19.7g	0%
Total Sugars 77.4g
Protein 83.5g	0%

Vitamin D 123IU	0%
Calcium 369.3mg	0%
Iron 16.8mg	0%
Potassium 1272.9mg	0%

*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.

Source of Calories

Fat: 11.4%

Protein: 17.4%

Carbs: 71.1%