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
- 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
Instructions
- Cook the elbow macaroni in boiling salted water until al dente. Drain and rinse under cold water.
- Hard-boil the eggs by placing them in cold water, bringing to a boil, simmering for 10 minutes, and cooling under cold water.
- Finely chop celery and red onion while the eggs cool.
- In a large bowl, mix mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Combine cooled pasta, chopped eggs, celery, onion, and herbs with the dressing; gently fold together until well coated.
- 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