Pasta salad recipes are a fantastic way to use up leftover pasta and create a delicious meal that is perfect for summer gatherings or quick lunches. This particular pasta salad recipe with eggs is especially tasty because it combines the richness of hard-boiled eggs with the freshness of crisp vegetables and a tangy dressing. It’s a simple yet satisfying dish that is sure to please everyone at your table.
Whether you’re a seasoned cook or a novice in the kitchen, this pasta salad with eggs recipe is easy to follow and can be tailored to your own preferences. You can add or remove vegetables as you like, and adjust the amount of dressing to suit your taste. So get ready to whip up a delicious pasta salad that will become a staple in your summer meal rotation.
One of the best things about this pasta salad recipe is that it can be made ahead of time, making it perfect for busy weeknights or potlucks. Simply prepare the salad according to the instructions and refrigerate it for up to 3 days. When you’re ready to serve, give it a quick stir and add any additional toppings you like, such as crumbled bacon or shredded cheese.
Ingredients and Equipments
For the Salad:
- 1 pound pasta (such as penne, rotini, or macaroni)
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped cucumber
- 1 cup chopped hard-boiled eggs
- 1/2 cup chopped fresh parsley
- 1/4 cup crumbled bacon (optional)
- 1/4 cup shredded cheddar cheese (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons vinegar (white wine vinegar, balsamic vinegar, or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment:
- Large pot
- Colander
- Mixing bowls
- Whisk
- Serving bowl
How to Make Pasta Salad with Eggs
1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta in a colander and rinse with cold water.
2. Prepare the vegetables: While the pasta is cooking, chop the red onion, green bell pepper, and cucumber. Place the chopped vegetables in a large mixing bowl.
3. Hard-boil the eggs: Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Drain the eggs and place them in a bowl of cold water to stop the cooking process.
4. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar, salt, and black pepper.
5. Combine the salad: Add the cooked pasta, chopped vegetables, hard-boiled eggs, parsley, bacon (if using), and cheese (if using) to the large mixing bowl. Pour the dressing over the salad and toss to combine.
6. Chill and serve: Refrigerate the pasta salad for at least 30 minutes before serving. This will allow the flavors to meld and the salad to chill.
Tips or Possible Variations
To make a vegetarian pasta salad: omit the bacon and add extra vegetables, such as chopped celery or zucchini.
To make a gluten-free pasta salad: use gluten-free pasta instead of regular pasta.
To add more flavor: add 1/2 cup of chopped sun-dried tomatoes or a splash of red wine vinegar to the dressing.
This pasta salad recipe with eggs is a versatile and delicious dish that can be enjoyed all summer long. So next time you’re looking for a quick and easy meal, give this recipe a try!