Creamy Pasta Salad with Hard-Boiled Eggs Recipe
Creamy Pasta Salad with Hard-Boiled Eggs is the ultimate dish for picnics, potlucks, or anytime you crave a refreshing, protein-packed side. Each forkful delivers a cool, velvety blend of tender pasta, crisp celery, tangy red onion, and irresistibly rich hard-boiled eggs, all tossed in a dreamy, flavor-packed dressing. This crowd-pleaser is vibrant, satisfying, and effortlessly comes together in under 30 minutes, making it a go-to for both hectic weeknights and festive gatherings.
Ingredients You’ll Need
What makes this recipe a classic is the harmony of simple, real ingredients. Each one brings its own special flair—whether it’s a burst of color, a hearty bite, or that irresistible creamy finish you love in a perfect pasta salad.
- 8 ounces elbow macaroni: Perfectly shaped to hold onto creamy dressing in every bite; feel free to swap with small shells or rotini.
- 4 hard-boiled eggs (chopped): The real star; they add protein, a satisfying texture, and a subtle richness.
- 1/2 cup mayonnaise: Gives the salad its signature creamy body and tangy snap.
- 1/4 cup sour cream: Adds a cool, smooth contrast and lightens up the dressing beautifully.
- 1 tablespoon Dijon mustard: For a sharp, zippy flavor that brightens up the whole salad.
- 1 tablespoon apple cider vinegar: Offers subtle acidity to make every flavor pop.
- 1/2 teaspoon garlic powder: Gives a gentle kick of savory depth without overpowering.
- 1/2 teaspoon onion powder: Adds sweetness and rounds out the tang of the red onion.
- 1/2 teaspoon salt: Essential for enhancing every element of the dish.
- 1/4 teaspoon black pepper: Offers just enough warmth for balance.
- 1/3 cup finely diced celery: Delivers a satisfying crunch and fresh flavor.
- 1/4 cup finely chopped red onion: For brightness, color, and that unmistakable classic salad character.
- 2 tablespoons chopped fresh dill or parsley (optional): Stir in for a fresh herbal lift if you love a pop of green.
- Paprika for garnish (optional): A dusting for smoky color and eye-catching presentation.
How to Make Creamy Pasta Salad with Hard-Boiled Eggs
Step 1: Cook and Cool the Pasta
Start by bringing a large pot of salted water to a boil and add your macaroni. Cook according to the package directions until just al dente—you want the pasta perfectly tender but not mushy. Drain and immediately rinse the pasta under cold running water. This not only stops the cooking process but also ensures your Creamy Pasta Salad with Hard-Boiled Eggs stays delightfully cool and fresh. Set the pasta aside to drain and cool completely before moving on.
Step 2: Whisk Up the Dreamy Dressing
In a spacious mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and luscious. This creamy base ties everything together, coating every noodle and egg with flavor in every bite. If you prefer a tangier or lighter twist, feel free to adjust the mayo or sub in Greek yogurt.
Step 3: Add the Mix-Ins
Now it’s time to layer in the goodness. Tip in your cooled pasta, then gently fold in the chopped hard-boiled eggs, diced celery, and chopped red onion. Take care not to mash the eggs—you want those distinct, hearty chunks throughout. Toss everything together lightly so the dressing glazes every nook and cranny.
Step 4: Stir in Herbs (Optional)
For a touch of garden-fresh flavor, stir in chopped dill or parsley. This is the subtle finishing flourish that sets your Creamy Pasta Salad with Hard-Boiled Eggs apart, adding both color and a bright, herbal note to the creamy base.
Step 5: Chill and Garnish
Cover the bowl and refrigerate your salad for at least one hour. This time lets the flavors meld and the texture set—trust me, patience pays off here! Just before serving, give the salad a quick toss and sprinkle generously with paprika for that irresistible pop of color. Serve chilled and watch it disappear!
How to Serve Creamy Pasta Salad with Hard-Boiled Eggs
Garnishes
A little garnish makes a world of difference when serving your Creamy Pasta Salad with Hard-Boiled Eggs. Try a gentle dusting of paprika for smoky color, a handful of fresh chopped parsley or dill for vibrancy, or even a few reserved egg slices fanned across the top. It’s amazing how these finishing touches make your salad look as fabulous as it tastes!
Side Dishes
This salad pairs like a dream with summertime favorites: grilled chicken, burgers, crisp green salads, or even a platter of sliced watermelon. At potlucks or backyard gatherings, it holds its own alongside other side dishes, offering a cool, creamy contrast to heartier fare. Trust me, Creamy Pasta Salad with Hard-Boiled Eggs never feels out of place.
Creative Ways to Present
For a fresh twist, try scooping portions into crisp butter lettuce cups or individual mason jars for picnic-ready servings. Serve on a bed of leafy greens for color, or top with cherry tomatoes and sliced radishes. The beauty of Creamy Pasta Salad with Hard-Boiled Eggs is its adaptability—you can dress it up or down for any event!
Make Ahead and Storage
Storing Leftovers
One of the true joys of this salad is how well it keeps. Store leftover Creamy Pasta Salad with Hard-Boiled Eggs in an airtight container in the refrigerator for up to 3 days. The flavors only deepen over time, making tomorrow’s lunch even tastier!
Freezing
Freezing is not recommended, as the creamy dressing can separate and the texture of the eggs and pasta may change upon thawing. For best results, stick to refrigerating and enjoying fresh within a few days.
Reheating
This dish is designed to be enjoyed cold or at cool room temperature, so reheating isn’t necessary. If your salad chills a bit too much in the fridge, just let it sit out for 15 minutes before serving, then fluff with a fork to restore its creamy texture.
FAQs
Can I make Creamy Pasta Salad with Hard-Boiled Eggs in advance?
Absolutely! In fact, making it a day ahead lets the flavors harmonize beautifully. Just keep it covered in the fridge, and give it a gentle stir before serving to refresh its creamy consistency.
Which pasta shapes work best for this salad?
While elbow macaroni is the classic choice, feel free to use any small pasta that holds dressing well. Try small shells, rotini, or ditalini for a fun twist that still captures that crave-worthy creamy dressing in every bite.
Is there a lighter way to make Creamy Pasta Salad with Hard-Boiled Eggs?
Definitely! To lighten things up, you can swap some or all of the mayonnaise for Greek yogurt or use a light mayo. You’ll keep all the creamy goodness with a bit less richness, and still enjoy the same great flavors.
Can I add other vegetables or mix-ins?
Yes, this recipe is wonderfully versatile. Add diced pickles or relish for tang, peas for sweetness, or even bits of bell pepper for crunch and color. Just keep the proportions balanced so the salad stays creamy and satisfying.
How do I achieve perfectly cooked, easy-to-peel hard-boiled eggs?
For foolproof eggs, place them in a pot, cover with water, and bring to a gentle boil. Turn off the heat, cover, and let them sit for 10 minutes. Then transfer directly to an ice bath before peeling—this helps the shells slip right off! Perfect eggs make your Creamy Pasta Salad with Hard-Boiled Eggs extra special.
Final Thoughts
I hope you’ll fall in love with this Creamy Pasta Salad with Hard-Boiled Eggs just as much as I have. It’s comforting, craveable, and endlessly adaptable for any table. Give it a try, share it with good company, and don’t be surprised if this beautiful bowlful disappears in no time!
Print
Creamy Pasta Salad with Hard-Boiled Eggs Recipe
- Total Time: 25 minutes (plus chilling time)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Creamy Pasta Salad with Hard-Boiled Eggs is a delightful combination of tender pasta, creamy dressing, and protein-packed eggs, making it a perfect side dish for any occasion.
Ingredients
Pasta:
- 8 ounces elbow macaroni (or small pasta of choice)
Dressing:
- 4 hard-boiled eggs (chopped)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins:
- 1/3 cup finely diced celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill or parsley (optional)
- paprika for garnish (optional)
Instructions
- Cook Pasta: Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking, then set aside to cool completely.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth.
- Combine Ingredients: Add the cooled pasta, chopped hard-boiled eggs, celery, and red onion to the dressing. Gently toss until everything is well coated. Stir in fresh herbs if using.
- Chill: Cover and refrigerate for at least 1 hour to let the flavors meld. Before serving, sprinkle with paprika for color if desired. Serve chilled.
Notes
- For extra flavor and crunch, add diced pickles or relish.
- You can also substitute Greek yogurt for sour cream or mayo for a lighter version.
- This salad keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 135mg
