Delightful Egg Pasta Salad: A Creamy Summer Favorite

There’s something whimsically delightful about Egg Pasta Salad. Imagine a vibrant bowl filled with perfectly cooked pasta, plump eggs, and a medley of vegetables that pop with color and crunch. The aroma wafts through the air, promising a taste that’s both creamy and zesty, leaving you eager for that first bite. This dish isn’t just food; it’s a party in your mouth waiting to happen.

Growing up, my family had this quirky tradition of making Egg Pasta Salad during summer picnics. We’d gather around, laughter echoing through the air as we mixed ingredients like mad scientists concocting a delicious potion. The anticipation was almost unbearable as we waited to dig in—this salad was the highlight of our gatherings!

I still remember the first time I served this dish to my friends—they went wild over it! Their delighted reactions left me grinning from ear to ear.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: I recommend using elbow macaroni or rotini; they hold onto the dressing beautifully.
• Hard-Boiled Eggs: Perfectly boiled eggs add creaminess and protein; opt for organic if possible.
• Mayonnaise: Use full-fat mayonnaise for a rich flavor; Greek yogurt makes a great lighter alternative.
• Dijon Mustard: A touch of Dijon adds zing; adjust according to your taste.
• Celery: Fresh celery provides crunch; chop finely for distribution throughout the salad.
• Red Onion: Adds sweetness and color; soak in cold water first if you want a milder taste.
• Fresh Herbs (Dill or Parsley): Fresh herbs brighten up the salad; use whatever you have on hand!
• Salt and Pepper: Essential seasonings to enhance all flavors; don’t skimp on these!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Egg Pasta Salad

Cook the Pasta: Begin by boiling water in a large pot. Add salt generously before tossing in the pasta. Cook until al dente according to package instructions, then drain and rinse under cold water.

Prepare the Eggs: While the pasta cools, hard-boil your eggs by placing them in a pot of cold water. Bring it to a boil and then simmer for about 10 minutes before cooling them under cold water.

Chop Your Veggies: Dice the celery and red onion finely while you’re waiting for those eggs to cool down. Make sure they’re small enough to blend seamlessly into your salad.

Create the Dressing: In a large mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Whisk until smooth and creamy—feel free to add more mustard if you like it tangy!

Combine Everything Together: Add cooled pasta, chopped eggs, celery, onion, and fresh herbs into the bowl with dressing. Gently fold everything together until well coated.

Chill Before Serving: Cover your Egg Pasta Salad with plastic wrap and refrigerate for at least an hour before serving. This allows all those flavors to mingle wonderfully!

This Egg Pasta Salad is not just another side dish; it’s an experience that brings joy wherever it’s served! Whether you’re hosting a picnic or simply looking for a quick lunch option that doesn’t skimp on flavor or fun, this recipe has got you covered. Grab your apron and let’s get cooking!

Perfecting the Cooking Process

Start by boiling water for the pasta while you prepare the egg mixture. Cook the pasta until al dente, then rinse under cold water to stop cooking. Combine everything in a large bowl for maximum flavor blending.

Add Your Touch

Feel free to swap out ingredients based on your preferences. Try adding diced bell peppers for crunch or swap mayo for Greek yogurt for a healthier twist.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. For best results, enjoy it cold; there’s no need to reheat!

Sharing this recipe has been such a joy! One summer afternoon, I made this dish for friends who couldn’t stop asking for seconds—proof that good food brings everyone together.

FAQ

What types of pasta work best for Egg Pasta Salad?

Short pasta shapes like rotini or shells are perfect as they hold dressing well.

Can I make the Egg Pasta Salad ahead of time?

Absolutely! Make it a day prior for flavors to meld beautifully in the fridge.

Is there a vegan option for Egg Pasta Salad?

Yes! Substitute eggs with silken tofu and use vegan mayo for a creamy texture.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Egg Pasta Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 35 minutes
• Yield: Serves about 6 portions 1x

Print Recipe

Pin Recipe

Description

Egg Pasta Salad is a delightful blend of creamy, zesty flavors and vibrant colors that make it the ideal dish for picnics, potlucks, or family gatherings. This easy-to-make salad combines perfectly cooked pasta with hard-boiled eggs, fresh vegetables, and a rich dressing that will leave everyone asking for seconds. With its customizable ingredients and visually appealing presentation, Egg Pasta Salad is not just a side dish; it’s an experience that brings joy to any table.

---

Ingredients

Scale 1x2x3x

• 2 cups elbow macaroni (uncooked)
• 4 large hard-boiled eggs
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 cup celery (finely chopped)
• 1/2 cup red onion (finely chopped)
• 2 tbsp fresh dill or parsley (chopped)
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the elbow macaroni in boiling salted water until al dente. Drain and rinse under cold water.
2. Hard-boil the eggs by placing them in cold water, bringing to a boil, simmering for 10 minutes, and cooling under cold water.
3. Finely chop celery and red onion while the eggs cool.
4. In a large bowl, mix mayonnaise, Dijon mustard, salt, and pepper until smooth.
5. Combine cooled pasta, chopped eggs, celery, onion, and herbs with the dressing; gently fold together until well coated.
6. Cover and refrigerate for at least one hour before serving to allow flavors to meld.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 185mg