Description

Egg pasta salad is a fresh, satisfying dish that combines the richness of eggs, crunchy vegetables, and a creamy dressing. Perfect for picnics, family gatherings, or as a side dish to any meal.

Ingredients

2 cups elbow macaroni or pasta of your choice

4 large eggs

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1 cup frozen peas (thawed)

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

Salt and pepper to taste

Fresh parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Add the elbow macaroni (or your pasta of choice) and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water. Set it aside to cool.
In a separate pot, place the eggs in cold water. Bring it to a boil, then reduce the heat and simmer for 9-12 minutes. Once done, remove the eggs from heat and cool them in ice water for about 5 minutes. Peel the eggs and chop them into small pieces.
While the pasta and eggs are cooling, prepare the vegetables. Dice the cucumber, bell pepper, and onion. Halve the cherry tomatoes.
In a large bowl, combine the cooled pasta, chopped eggs, diced vegetables, and thawed peas. Gently mix until everything is well incorporated.
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
Pour the dressing over the pasta mixture and stir well to ensure everything is evenly coated.
For the best flavor, cover the salad and refrigerate for at least 30 minutes. This allows the flavors to meld and intensify.
Before serving, sprinkle fresh parsley on top for added color and flavor.

Notes

You can add protein like diced chicken, or tuna to make it a more substantial meal.

Feel free to swap or add other vegetables, like carrots, celery, or bell peppers, for more crunch and flavor.

For a dairy-free version, use dairy-free mayonnaise.

For a vegan version, replace the eggs with tofu or chickpeas.

For a tangier flavor, try adding a splash of lemon juice or finely chopped pickles to the dressing.

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

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 350mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 7g
Cholesterol: 85mg