Recipe: Umm Salihah’s Yummy Macaroni Salad

I don’t often put yummy at the front of a recipe, but I have with this one because it’s one of my favourites – easy to make and tastes great.

To make it healthier I substitute some of the mayonnaise with Greek yoghurt, which just makes it taste fresher and lighter.

Ingredients:

1 cup elbow pasta/macaroni pasta (the small kind)
1 cup Greek yoghurt
½ cup mayonnaise
2 heaped teaspoons castor sugar
1 level teaspoon black pepper
2/3 teaspoon salt – can adjust as per taste
1 red bell pepper - diced
1 green bell pepper - diced
1 small can pineapple chunks – drained and washed
1 small can sweetcorn – drained and washed
½ cucumber – peeled and diced

Method:
Mix the Greek yoghurt, mayonnaise, sugar, pepper and salt.

Then add the diced peppers, cucumber, sweetcorn and pineapple chunks, if the pineapple pieces are quite large, I sometimes halve them. Give everything a good mix.

Boil the pasta as per packet instructions aiming for an al-dente (slightly firm) texture. I usually add a dash of oil to stop the pasta sticking together as it boils. Add the pasta to the Greek yoghurt mix. Check the salt and pepper is to your liking (I use coarse black pepper and often add a little more, butt find you have to be careful with the salt as it can easily be too much).

This makes a nice little addition at parties or picnics and is fairly filling because of the pasta. It is also quite nice as a light lunch in summer. Once you have made this once you can easily adjust as per your taste (e.g use more or less of any of the fresh vegetables or try adding new ones as per your preference).

It keeps for a few days in the fridge, if you find it becomes watery the day after you make it, just add a dash more Greek yoghurt or mayonnaise and give it a gentle stir.