Description

Egg Pasta Salad is a vibrant and satisfying dish that combines tender rotini pasta, creamy hard-boiled eggs, and fresh vegetables, all tossed in a tangy dressing. This colorful salad is perfect for picnics, potlucks, or family dinners, offering a delightful blend of flavors and textures that everyone will love. With its ease of preparation, this Egg Pasta Salad is sure to become a go-to recipe for gatherings and casual meals alike.

Ingredients

Scale

2 cups rotini pasta (uncooked)
4 large hard-boiled eggs
1 cup cherry tomatoes (halved)
1 cup cucumber (diced)
¼ cup red onion (finely chopped)
½ cup mayonnaise
1 tbsp Dijon mustard
Salt and pepper to taste

Instructions

Cook the rotini pasta in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water until cool.
To prepare the hard-boiled eggs, place them in a saucepan covered with cold water. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes before transferring to ice water for easy peeling.
While the eggs cool, dice the cucumber and halve the cherry tomatoes. Finely chop the red onion.
In a large bowl, combine mayonnaise and Dijon mustard; season with salt and pepper.
Add cooled pasta, chopped eggs, and diced veggies to the bowl; gently fold until coated.
Chill for at least an hour before serving to allow flavors to meld.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (about 200g)
Calories: 280
Sugar: 3g
Sodium: 350mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 9g
Cholesterol: 210mg

Keywords: For extra crunch, consider adding diced bell peppers or celery. To lighten the dish, replace mayonnaise with Greek yogurt. Fresh herbs such as parsley or dill can elevate flavor further.