Description
Egg Pasta Salad is a colorful and satisfying dish that combines creamy pasta, hard-boiled eggs, and crisp vegetables. Perfect for summer picnics or barbecues, this easy-to-make salad bursts with flavor and is sure to impress your guests. With its vibrant hues and delightful crunch, Egg Pasta Salad is not just a meal; it’s a celebration of taste that’s ideal for any gathering.
Ingredients
Scale
- 2 cups short pasta (rotini or elbow macaroni)
- 4 large hard-boiled eggs
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Boil water in a large pot and cook short pasta until al dente, about 8 minutes. Drain and let cool.
- In another pot, cover eggs with cold water. Bring to a gentle boil, then simmer for 12 minutes. Transfer to an ice bath, peel, and chop.
- In a large bowl, combine cooled pasta, chopped eggs, cucumber, cherry tomatoes, and red onion.
- In a separate bowl, mix mayonnaise and Dijon mustard; season with salt and pepper.
- Pour the dressing over the salad ingredients and mix until well combined.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 185mg
Keywords: - For extra creaminess, add diced avocado. - Substitute mayonnaise with Greek yogurt for a healthier version. - Toss in seasonal veggies like peas or corn for added sweetness.