Egg Pasta Salad
Egg Pasta Salad is a colorful and satisfying dish that brings together tender rotini pasta, creamy hard-boiled eggs, and a mix of fresh vegetables. Tossed in a zesty dressing, this salad is perfect for picnics, potlucks, or as a light meal any time of the year. Easy to prepare and packed with flavor, it’s sure to become a favorite among family and friends.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 2 cups rotini pasta
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, diced
- 1/2 cup bell peppers (any color), diced
- 2 tablespoons fresh parsley or dill, chopped
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in salted boiling water until al dente. Drain and rinse under cold water to cool.
- Prepare the hard-boiled eggs by placing them in cold water, bringing to a boil, then covering for 10 minutes. Cool under running cold water before peeling and chopping.
- Finely chop the celery, red onion, bell peppers, and herbs.
- In a large bowl, combine the cooked pasta, veggies, and chopped eggs.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper. Pour over the salad and mix gently until well combined.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 190mg
Keywords: Customize your salad by adding diced avocado or substituting Greek yogurt for mayonnaise. For extra flavor, consider tossing in crumbled feta cheese or olives.