Description
This creamy pasta salad is loaded with fresh veggies, protein-packed hard-boiled eggs, and a rich, tangy dressing. A quick and easy dish perfect for lunch, a side at BBQs, or a potluck!
Ingredients
Scale
- 2 cups rotini or fusilli pasta
- 3 hard-boiled eggs, chopped
- 1 cucumber, diced
- 1 tomato, diced
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Cook the Pasta:
- Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- Prepare the Dressing:
- In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Adjust seasonings to taste.
- Assemble the Salad:
- In a large bowl, combine the cooked pasta, diced cucumber, tomato, and chopped hard-boiled eggs. Pour the dressing over the ingredients and toss gently to coat evenly.
- Serve:
- Serve immediately or refrigerate for 15-30 minutes to allow the flavors to meld.
Notes
- You can use any type of pasta you prefer, such as elbow macaroni or penne.
- Adjust the mayo and yogurt/sour cream ratio to suit your taste preferences for creaminess.
- For an extra crunch, add diced red onion or bell pepper.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 125mg