This salad is very popular during special occasions, particularly on Christmas. I’d like to believe a Filipino Noche Buena (Christmas Eve) table isn’t complete without it. What’s nice about this recipe is that you can dump in as much or as little ingredients as you want, depending on your taste preference.
Since Christmas is usually a time for [over]eating…I used greek yogurt to replace the mayo, making this salad a little more guilt-free. *wink*wink*
Yield: 6-8 servings
Prep time: 10 minutes
Cook time: 10 minutes
1 1/2 cups macaroni pasta
3/4 cup carrots, diced
1 medium onion, diced
2 ribs celery, diced
1 cup pineapple tidbits, drained
2/3 cup raisins
1/2 cup parmesan cheese, grated
2 cups plain nonfat greek yogurt
salt & pepper, to taste
1. Cook the pasta according to package directions. Drain and set aside.
2. Cover carrots with water in a small pot and bring to a boil over high heat. Simmer until tender, about 7 minutes. Drain and set aside.
3. In a large mixing bowl, combine pasta, carrots, onion, celery, pineapple tidbits, raisins, parmesan cheese, and greek yogurt. Mix until thoroughly combined. Season with salt and pepper.
Recipe by JG