Egg Pasta Salad
Egg Pasta Salad is a refreshing and delicious dish, perfect for any gathering or a quick lunch. With creamy dressing, perfectly cooked pasta, and crisp vegetables, this salad offers a delightful explosion of flavors in every bite. Whether you’re hosting a barbecue or enjoying a casual meal at home, this vibrant salad is sure to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Ingredients
Scale
- 2 cups elbow macaroni
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/2 cup celery, finely chopped
- 1/2 cup bell peppers (red or yellow), diced
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Cook the elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- In another pot, boil the eggs for 12 minutes, then cool and chop.
- Dice celery and bell peppers.
- In a large bowl, mix mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Add the pasta, eggs, celery, and bell peppers to the dressing. Gently fold until combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 185mg
Keywords: For added flavor, include fresh herbs like parsley or chives. Swap out ingredients based on your preference; consider adding olives or diced cucumbers for variety. Store leftovers in an airtight container in the fridge for up to three days.