Description
A vibrant, protein-packed cold salad combining deviled egg elements with pasta. Tangy mayonnaise, mustard, and herbs cling to twists of rotini, creating a refreshing, balanced dish perfect for summer gatherings or quick meals.
Ingredients
6 large hard-boiled eggs, shell-free and chopped
1 cup mayonnaise (use full-fat or substitute with Greek yogurt for a lighter option)
2 tablespoons Dijon mustard (skip for milder flavor)
1 tablespoon apple cider vinegar (swap with lemon juice if preferred)
12 ounces rotini or fusilli pasta (swapped with elbow macaroni if needed)
1/4 cup chopped parsley (substitute with dill or chives)
Salt and pepper, to taste
Instructions
Hard-boil eggs: Place eggs in a saucepan, cover with water, and boil for 6-7 minutes. Transfer to an ice bath, peel, and chop.
Cool pasta: Cook pasta according to package instructions, drain, and rinse with cold water.
Make dressing: Whisk together mayonnaise, Dijon mustard, and vinegar.
Combine: In a large bowl, mix cooled pasta, chopped eggs, and herbs. Add dressing and toss until evenly coated.
Season: Add salt and pepper to taste.
Chill: Cover and refrigerate for at least 15 minutes before serving for optimal texture.
Notes
Customize with shredded carrots, crumbled feta, or sun-dried tomatoes.
Store in airtight containers in the refrigerator for up to 2 days.
Make-ahead option: Prepare dressing and pasta separately, then combine just before serving.
- Prep Time: 20
- Cook Time: 10
- Category: Lunch
- Method: Tossing/Raw
- Cuisine: American
Nutrition
- Serving Size: one serving (1/6 of recipe)
- Calories: 375
- Sugar: 2g
- Sodium: 2000mg
- Fat: 30g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 0mg