There’s something undeniably comforting about a well-made pasta salad. It’s a dish that finds its place at backyard barbecues, potlucks, picnics, and family gatherings. Creamy, satisfying, and bursting with flavor, this particular pasta salad takes things up a notch with a luscious egg and mustard dressing. The richness of boiled eggs, the tangy bite of mustard, and the smooth, velvety texture of mayonnaise all come together to create a salad that’s as irresistible as it is easy to prepare. Each bite is packed with perfectly cooked pasta, crisp vegetables, and a dressing so flavorful it will have everyone reaching for seconds. Whether you’re looking for the perfect side dish or a light yet filling meal, this creamy pasta salad is bound to become a staple in your recipe collection.
This recipe is incredibly simple yet deeply satisfying. The combination of soft pasta, the creaminess of eggs, and the bold zing of mustard makes it a crowd-pleaser. It’s easy to customize, perfect for meal prep, and tastes even better after chilling, allowing the flavors to meld beautifully. Plus, it requires only a handful of pantry staples, making it a go-to dish when you need something quick, delicious, and guaranteed to impress.
Ingredients
For the Pasta Salad:
- 3 cups cooked pasta (rotini, penne, or macaroni work well)
- 4 hard-boiled eggs, chopped
- ½ cup celery, finely chopped
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely diced
- ¼ cup pickles, finely chopped (optional, for a tangy kick)
- ½ cup shredded cheddar cheese (optional, for extra richness)
For the Egg and Mustard Dressing:
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey (optional, for balance)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons pickle juice or lemon juice (for added tang)
Step-by-Step Instructions
Step-1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add your pasta of choice and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and prevent the pasta from becoming sticky.
Step-2: Prepare the Eggs
While the pasta is cooking, place eggs in a pot of water and bring to a boil. Once boiling, reduce the heat to a gentle simmer and cook for 10 minutes. Transfer the eggs to an ice bath to cool before peeling and chopping them into bite-sized pieces.
Step-3: Chop the Vegetables
Finely dice the celery, red bell pepper, red onion, and pickles (if using). These ingredients will add a crisp texture and vibrant color to the salad.
Step-4: Make the Dressing
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, honey (if using), salt, pepper, paprika, garlic powder, onion powder, and pickle juice or lemon juice. The dressing should be creamy with a perfect balance of tanginess and depth.
Step-5: Combine Everything
In a large bowl, add the cooked pasta, chopped eggs, diced vegetables, and shredded cheese (if using). Pour the dressing over the salad and gently toss until everything is evenly coated.
Step-6: Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Tips for the Best Results
- Use high-quality mayonnaise for the best creamy texture and flavor.
- Don’t overcook the pasta. Slightly firm pasta holds up better in the dressing.
- Chill before serving. The flavors intensify when given time to blend.
- Add extra crunch with chopped nuts or sunflower seeds.
- Balance the flavors by adjusting the mustard, vinegar, or honey to taste.
Creative Variations
- Protein Boost: Add grilled chicken, canned tuna, or crispy bacon bits for extra protein.
- Spicy Kick: Mix in a dash of hot sauce or a sprinkle of cayenne pepper.
- Avocado Twist: Mash avocado into the dressing for an ultra-creamy version.
- Mediterranean Style: Swap mustard for Greek yogurt and add olives, feta, and cherry tomatoes.
Serving Suggestions
- Serve as a side dish with grilled meats or barbecue.
- Enjoy as a light main meal with crusty bread.
- Pack it for lunch in a meal-prep container with fresh greens.
- Spoon it over a bed of lettuce for a fresh twist.
Storage Tips
- Refrigeration: Store in an airtight container for up to 3 days.
- Avoid Freezing: The mayo-based dressing can separate when frozen.
- Refresh Before Serving: Stir well and add a splash of dressing if needed before serving leftovers.
The Bottom Line:
This creamy pasta salad with egg and mustard dressing is a must-try for any home cook looking for a delicious and satisfying dish. Whether you’re preparing it for a summer gathering, a quick lunch, or a meal-prep favorite, its bold flavors and creamy texture make it an instant classic. Give it a try, and watch it become a family favorite!
FAQs:
Can I make this pasta salad ahead of time?
Yes! In fact, it tastes even better after a few hours in the fridge as the flavors have time to meld.
What type of pasta works best for this recipe?
Short pasta like rotini, penne, or macaroni works best as it holds the dressing well.
Can I use Greek yogurt instead of mayonnaise?
Absolutely! Greek yogurt is a great alternative for a lighter version while still keeping the salad creamy.
How can I make this salad vegan?
Use a vegan mayonnaise substitute and omit the eggs or replace them with chickpeas or tofu for a similar texture.
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