Description

This Creamy Pasta Salad with Hard-Boiled Eggs is a refreshing and satisfying dish perfect for a quick lunch or a potluck side. Featuring rotini pasta tossed with a tangy and creamy dressing made from mayonnaise, Greek yogurt, and Dijon mustard, it’s complemented by crisp cucumber, juicy tomato, and protein-packed hard-boiled eggs. Easy to prepare and served chilled, this salad balances creamy texture with fresh vegetables and is sure to please any crowd.

Ingredients

Scale

Pasta and Vegetables

2 cups rotini or fusilli pasta
1 cucumber, diced
1 tomato, diced
3 hard-boiled eggs, chopped

Dressing

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

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini or fusilli pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool and stop the cooking process. Set aside.
Prepare the Dressing: In a small bowl, combine mayonnaise, plain Greek yogurt (or sour cream), Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Whisk the ingredients together until smooth. Taste and adjust seasoning if necessary.
Assemble the Salad: In a large mixing bowl, add the cooled pasta, diced cucumber, diced tomato, and chopped hard-boiled eggs. Pour the prepared dressing over the salad ingredients. Gently toss everything together until the pasta and vegetables are evenly coated with the dressing.
Serve: You can serve the salad immediately for a fresh taste, or refrigerate it for 15 to 30 minutes to allow the flavors to meld together for a tastier dish. Serve chilled.

Notes

Using Greek yogurt in the dressing adds protein and reduces the fat compared to using only mayonnaise.
To hard-boil eggs perfectly, place them in cold water and bring to a boil, then simmer for 9-12 minutes before cooling in an ice bath.
For extra flavor, consider adding chopped fresh herbs like dill or parsley.
The salad can be stored in an airtight container in the refrigerator for up to 2 days.
Feel free to substitute mayonnaise with vegan mayo if desired to make it dairy-free.