Tired of the same old lunch routine? Craving a healthy, flavorful, and easy-to-make meal? Then look no further! This egg and pasta salad recipe is your answer. It’s the perfect dish for a quick weeknight dinner, a satisfying lunchbox addition, or a delightful picnic side. This recipe is packed with protein and fiber, making it a guilt-free indulgence that's both delicious and nutritious. Get ready to elevate your meal game with this simple yet impressive recipe, perfect for those busy weeknights or lazy weekends.
Ingredients:
- 8 ounces pasta (rotini, farfalle, or your favorite shape)
- 6 large eggs, hard-boiled and chopped
- 1/2 cup mayonnaise (or Greek yogurt for a healthier option)
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions:
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Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Set aside to cool completely.
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Prepare the eggs: While the pasta is cooking, hard-boil the eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Drain the hot water and run cold water over the eggs to cool them quickly. Peel and chop the eggs.
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Combine the ingredients: In a large bowl, combine the cooled pasta, chopped eggs, mayonnaise (or Greek yogurt), celery, red onion, sweet pickle relish, Dijon mustard, and yellow mustard. Season generously with salt and pepper.
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Mix well: Gently toss all the ingredients together until everything is evenly coated. Taste and adjust seasonings as needed.
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Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the best taste! Garnish with fresh parsley before serving, if desired. Enjoy your delicious and healthy egg and pasta salad!
Cooking Tips for the Best Egg and Pasta Salad:
- Hard-boiling eggs perfectly: For easy peeling, add a teaspoon of baking soda to the water when boiling the eggs.
- Choosing your pasta: Any short pasta shape works well, but rotini and farfalle hold the dressing particularly well.
- Mayonnaise vs. Greek Yogurt: Using Greek yogurt instead of mayonnaise reduces the fat and calories, while still providing creamy texture.
- Add-ins: Feel free to customize your salad! Add chopped bell peppers, shredded carrots, bacon bits, or different types of pickles for extra flavor and texture. Some chopped fresh dill or chives also work well.
Variations:
- Spicy Egg and Pasta Salad: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a kick.
- Italian Egg and Pasta Salad: Substitute Italian dressing for the mayonnaise and add sun-dried tomatoes and Kalamata olives.
- Curry Egg and Pasta Salad: Add a spoonful of curry powder for an exotic twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400 (depending on ingredients used)
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 30-40g
This easy egg and pasta salad recipe is a versatile and satisfying meal that's perfect for any occasion. It's a great way to use up leftover hard-boiled eggs and is easily adaptable to your own preferences. Enjoy!