Description
A delightful and creamy pasta salad with hard-boiled eggs, perfect for gatherings and potlucks.
Ingredients
Scale
- 8 ounces pasta (e.g., rotini or elbow macaroni)
- 4 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon vinegar (white or apple cider)
- 1 cup diced celery
- 1/2 cup chopped red onion
- 1/2 cup sweet pickle relish
- Salt and pepper to taste
- Optional: sliced olives or bell peppers for garnish
Instructions
- Cook the pasta: Bring a pot of salted water to a boil. Toss in the pasta and cook it according to package instructions. Stir often so it doesn’t stick! Once cooked, drain it and let it cool.
- Mix your dressing: In a large bowl, combine the mayonnaise, Dijon mustard, vinegar, salt, and pepper.
- Combine everything: Add the cooled pasta, chopped hard-boiled eggs, celery, red onion, and pickle relish into the bowl. Stir until everything is well mixed.
- Chill: Cover the bowl with plastic wrap and let it chill in the fridge for about 30 minutes to allow the flavors to meld.
- Serve chilled: When you’re ready to serve, you can garnish with olives or diced bell peppers.
Notes
Best served cold; leftovers can be stored in the fridge for about 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg