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Egg Pasta Salad with Celery Red Onion and Pickles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 88 reviews
  • Author: Mariam
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Peel and chop eggs: Peel the hard-boiled eggs carefully, removing all the shell, and chop them into small, bite-sized pieces.
  4. Combine eggs and pasta: Add the chopped eggs to the bowl with the cooked pasta.
  5. Add mayonnaise: Next, measure out half a cup of mayonnaise and add it to the pasta and egg mixture.
  6. Add Dijon mustard: Add one tablespoon of Dijon mustard to the same bowl.
  7. Add apple cider vinegar: Pour one tablespoon of apple cider vinegar into the bowl with the other ingredients.
  8. Add celery: Chop a quarter cup of celery into small pieces and add it to the mixture.
  9. Add red onion: Dice a quarter cup of red onion and add it to the bowl.
  10. Add pickles: Chop a quarter cup of pickles and add them to the salad.
  11. Season: Season the salad with a quarter teaspoon of salt and a quarter teaspoon of black pepper.
  12. Mix everything: Stir all of the ingredients together gently until everything is well combined.
  13. Add parsley: Finally, chop one tablespoon of fresh parsley and sprinkle it over the salad for added freshness.
  14. Chill: Refrigerate the salad for at least an hour to allow the flavors to meld together.
  15. 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.

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Find it online: https://quickcookingmagic.com/egg-pasta-salad-with-celery-red-onion-and-pickles-recipe/