Easy Egg Pasta Salad Recipe
This article will provide you with a simple and delicious recipe for egg pasta salad. It’s perfect for a quick and easy lunch or dinner, and it’s sure to please everyone.
Why You Should Make This Egg Pasta Salad
- It’s quick and easy to make.
- It’s healthy and satisfying.
- It’s perfect for any occasion.
How to Make Egg Pasta Salad
- Cook the pasta according to the package directions.
- While the pasta is cooking, hard boil the eggs.
- Once the pasta and eggs are cooked, let them cool slightly.
- In a large bowl, combine the pasta, eggs, red onion, celery, carrots, and tomatoes.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
- Pour the dressing over the salad and toss to coat.
- Serve immediately or chill for later.
When to Make Egg Pasta Salad
- This recipe is perfect for a quick and easy lunch or dinner.
- It can also be made ahead of time and chilled for later.
Where to Serve Egg Pasta Salad
- This recipe is perfect for any occasion.
- It can be served at a potluck, picnic, or family dinner.
Tips for Making Egg Pasta Salad
- To make this recipe even more flavorful, add some chopped fresh herbs, such as basil, parsley, or oregano.
- You can also add some crumbled feta cheese or toasted pine nuts to the salad.
- If you don’t have any hard-boiled eggs on hand, you can use deviled eggs or sliced boiled eggs instead.
Recommendation
This easy egg pasta salad is a great way to use up leftover Easter eggs. It’s also a healthy and satisfying option for a quick and easy lunch or dinner.
Summary
This egg pasta salad is a delicious and versatile dish that can be enjoyed by everyone. It’s perfect for a quick and easy lunch or dinner, and it can also be made ahead of time and chilled for later.
easy egg pasta salad recipe
– 1 pound of dried pasta
– 6 hard-boiled eggs, peeled and chopped
– 1/2 cup of chopped red onion
– 1/2 cup of chopped celery
– 1/2 cup of chopped carrots
– 1/2 cup of chopped cucumber
– 1/4 cup of olive oil
– 2 tablespoons of red wine vinegar
– 1 teaspoon of Dijon mustard
– Salt and pepper to taste
Any type of pasta will work, but I like to use penne or rotini.
1 pound of dry pasta
1/2 cup of mayonnaise
1/2 cup of sour cream
1/4 cup of red wine vinegar
1/4 cup of olive oil
1/4 cup of chopped red onion
1/4 cup of chopped celery
1/4 cup of chopped carrots
1/4 cup of chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup of crumbled feta cheese
– 1 pound penne pasta
– 1/2 cup chopped red onion
– 1/2 cup chopped celery
– 1/2 cup chopped carrots
– 1/2 cup chopped green bell pepper
– 1/2 cup chopped red bell pepper
– 1/2 cup chopped cucumber
– 2 hard-boiled eggs, chopped
– 1/2 cup chopped fresh parsley
– 1/4 cup olive oil
– 2 tablespoons red wine vinegar
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
You can use any type of pasta you like, but I recommend using a short, sturdy pasta like penne or rotini. This will help the pasta hold up better in the salad and prevent it from becoming mushy.
1 tsp.
Farfalle