If you’re on the lookout for a refreshing, satisfying dish that brightens any lunch or picnic spread, this Egg Pasta Salad with Celery Red Onion and Pickles Recipe is your new best friend. It’s a delightful blend of tender pasta, creamy hard-boiled eggs, and crunchy vegetables, balanced with a tangy dressing that wakes up your palate. Each bite is packed with texture and flavor, making it a perfect dish to enjoy any time you want something easy, colorful, and utterly delicious.
Ingredients You’ll Need
Gathering simple, everyday ingredients is the key to this salad’s charm. Each one plays a special role: pasta brings comforting softness, eggs add protein and creaminess, while celery, red onion, and pickles punch up the crunch and zest. The dressing is perfectly balanced to tie it all together effortlessly.
- 2 cups cooked pasta: Use your favorite shape; rotini or elbow pasta work great for holding the dressing.
- 4 large hard-boiled eggs: Adds richness and a lovely creamy texture.
- 1/2 cup mayonnaise: Creates the smooth, velvety base for the dressing.
- 1 tablespoon Dijon mustard: Brings a subtle tang and depth of flavor.
- 1 tablespoon apple cider vinegar: Adds a bright acidity that balances the creamy mayo.
- 1/4 cup chopped celery: Offers a refreshing crunch that cuts through the richness.
- 1/4 cup chopped red onion: Provides a sharp, slightly sweet bite for contrast.
- 1/4 cup chopped pickles: Lends a zingy, savory tang that wakes up every mouthful.
- 1/4 teaspoon salt: Enhances all the individual flavors.
- 1/4 teaspoon black pepper: Adds a gentle hint of spice and warmth.
- 1 tablespoon fresh parsley, chopped: Sprinkles freshness and a pop of green.
How to Make Egg Pasta Salad with Celery Red Onion and Pickles Recipe
Step 1: Cook and Cool Pasta
Start by cooking the pasta according to its package instructions until it’s tender but still has a bite. Drain and rinse the pasta under cold water to stop the cooking process and cool it down. This step ensures your salad is perfectly textured and ready to soak up the dressing.
Step 2: Prepare Hard-Boiled Eggs
Place your four large eggs in a pot filled with water. Bring it to a boil, then reduce heat and let simmer gently for about 9 to 12 minutes. This timing creates perfectly hard-boiled eggs with firm whites and creamy yolks. Once cooked, transfer the eggs to ice water to cool quickly and make peeling a breeze.
Step 3: Peel and Chop Eggs
Remove the shells carefully, making sure the eggs remain intact. Chop the eggs into small, bite-sized pieces to blend seamlessly with the pasta and veggies, giving each spoonful a burst of creamy goodness.
Step 4: Combine Pasta and Eggs
In a large mixing bowl, add your cooled pasta and chopped eggs. This is the comforting base that will soon transform into a vibrant salad loaded with flavor.
Step 5: Mix in the Dressing Ingredients
Add half a cup of mayonnaise, one tablespoon of Dijon mustard, and a tablespoon of apple cider vinegar to your bowl. These create a luscious dressing that’s creamy, tangy, and just the right amount of zingy.
Step 6: Add the Crunchy Veggies
Stir in the quarter cup each of chopped celery, red onion, and pickles. Their crunchy texture and zesty flavors brighten every forkful, making this salad irresistibly fresh and lively.
Step 7: Season and Stir
Season the mix with a quarter teaspoon each of salt and black pepper. Gently fold everything together using a spatula or spoon until all ingredients are perfectly coated with the creamy dressing and evenly combined.
Step 8: Garnish and Chill
Sprinkle one tablespoon of freshly chopped parsley over the top. It adds a lovely hint of color and fresh herbal notes. For best results, refrigerate the salad for at least an hour so the flavors can meld beautifully before serving.
How to Serve Egg Pasta Salad with Celery Red Onion and Pickles Recipe
Garnishes
A little extra parsley on top right before serving is an easy, charming garnish that adds brightness and color. You can also sprinkle a few extra chopped pickles or celery bits to highlight the crunch in every bite.
Side Dishes
This salad pairs wonderfully with grilled chicken, a crisp green salad, or even buttery garlic bread. Its creamy, tangy profile balances out smoky or savory main dishes beautifully, making it a great companion for your meal.
Creative Ways to Present
For an inviting presentation, serve it in a clear glass bowl to showcase the beautiful layers and colors. Spoon portions into small lettuce cups or hollowed-out cucumbers for a fresh, fun appetizer twist. Mini mason jars also make for charming individual servings perfect for picnics or parties.
Make Ahead and Storage
Storing Leftovers
Keep your Egg Pasta Salad with Celery Red Onion and Pickles Recipe in an airtight container in the refrigerator for up to 3 days. This dish tastes even better after resting, so leftovers will still be delicious and convenient.
Freezing
This salad doesn’t freeze well because mayonnaise and fresh vegetables can separate or lose their crunch. It’s best enjoyed fresh or within a few days of making it.
Reheating
Since this is a cold pasta salad, reheating is not necessary. For the best flavor and texture, serve it chilled straight from the fridge. If you prefer, just let it sit out for a few minutes so it isn’t too cold on your palate.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini and elbow pasta work wonderfully to catch the dressing, feel free to use penne, shells, or even bow ties. Just make sure to cook them al dente to keep the perfect texture.
Is there a substitute for mayonnaise?
If mayonnaise isn’t your favorite, you can swap it out for Greek yogurt or a blend of yogurt and a bit of olive oil for similar creaminess with a tangier twist.
How long does the salad stay fresh?
Stored properly in the fridge, this salad stays fresh and tasty for up to three days. Make sure the container is sealed tightly to keep the flavors vibrant and the veggies crisp.
Can I add other vegetables or herbs?
Definitely! Feel free to toss in chopped bell peppers, cucumbers, or fresh dill for an extra layer of flavor and texture that complements the salad beautifully.
Is this salad suitable for meal prep?
Yes, it’s perfect for meal prep. Preparing the ingredients in advance and mixing them a few hours before eating allows the flavors to develop, giving you a tasty, ready-to-go option for busy days.
Final Thoughts
This Egg Pasta Salad with Celery Red Onion and Pickles Recipe is like a little sunshine in a bowl. It’s simple yet packed with personality, perfect for sharing at family gatherings, quick lunches, or whenever you want something deliciously comforting. Give this recipe a try—you might just find your new go-to salad that nobody can stop raving about!
Print
Egg Pasta Salad with Celery Red Onion and Pickles Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 10m
- Total Time: 0h 25m
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
A creamy and flavorful Egg Pasta Salad combining tender cooked pasta, chopped hard-boiled eggs, crunchy celery, tangy pickles, and red onion, all tossed in a zesty mayonnaise and Dijon mustard dressing, perfect for a refreshing meal or side dish.
Ingredients
Main Ingredients
- 2 cups cooked pasta
- 4 large hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup chopped pickles
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the pasta: Begin by cooking the pasta according to the package instructions. Drain the pasta and rinse it under cold water to cool it down. Set the pasta aside in a large mixing bowl.
- Prepare the eggs: Take the four large eggs and place them in a pot of water. Bring the water to a boil and then reduce the heat, allowing the eggs to simmer for about 9 to 12 minutes. Once done, remove the eggs from the pot and place them in a bowl of ice water to cool.
- Peel and chop eggs: Peel the hard-boiled eggs carefully, removing all the shell, and chop them into small, bite-sized pieces.
- Combine eggs and pasta: Add the chopped eggs to the bowl with the cooked pasta.
- Add mayonnaise: Next, measure out half a cup of mayonnaise and add it to the pasta and egg mixture.
- Add Dijon mustard: Add one tablespoon of Dijon mustard to the same bowl.
- Add apple cider vinegar: Pour one tablespoon of apple cider vinegar into the bowl with the other ingredients.
- Add celery: Chop a quarter cup of celery into small pieces and add it to the mixture.
- Add red onion: Dice a quarter cup of red onion and add it to the bowl.
- Add pickles: Chop a quarter cup of pickles and add them to the salad.
- Season: Season the salad with a quarter teaspoon of salt and a quarter teaspoon of black pepper.
- Mix everything: Stir all of the ingredients together gently until everything is well combined.
- Add parsley: Finally, chop one tablespoon of fresh parsley and sprinkle it over the salad for added freshness.
- Chill: Refrigerate the salad for at least an hour to allow the flavors to meld together.
- Serve: Once chilled, give the salad a final stir before serving.
Notes
- For best flavor, allow the salad to chill at least 1 hour before serving.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Add chopped fresh dill or chives for an extra herbaceous note.
- Use any pasta shape you prefer; small shapes like shells or elbows work well.
- Adjust salt and pepper to taste based on your preference.
- Store leftovers covered in the refrigerator and consume within 2-3 days.
