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
Scale
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
