Description
This creamy egg pasta salad combines tender pasta, hard-boiled eggs, fresh veggies, and a tangy dressing, perfect for a quick meal or side dish.
Ingredients
Scale
- 2 cups spiral pasta (fusilli or rotini)
- 4 hard-boiled eggs, chopped
- 1 cup diced bell peppers
- 1/2 cup diced cucumbers
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta: Boil pasta in salted water until al dente (8-10 minutes). Drain and rinse with cold water to cool.
- Prepare eggs: Boil the eggs, peel, and chop them into bite-sized pieces.
- Chop vegetables: Dice the bell peppers, cucumbers, and red onion into small, uniform pieces.
- Make the dressing: In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar. Season with salt and pepper.
- Combine ingredients: In a large bowl, mix the pasta, chopped eggs, vegetables, and dressing. Gently fold everything together until evenly coated.
- Chill and serve: Let the salad chill for at least 30 minutes before serving. Garnish with fresh parsley.
Notes
For extra flavor, try adding a squeeze of lemon juice or a pinch of paprika to the dressing before mixing it into the salad.
- Prep Time: 20
- Cook Time: 15
- Category: Salad, Pasta
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 120 mg