Homemade Egg Salad Pasta Salad
This Egg Salad Pasta Salad is the ultimate mashup of two backyard barbecue classics that were simply destined to be together. Imagine the creamy, protein-packed richness of a traditional egg salad meeting the satisfying bite of perfectly cooked pasta.
Ingredients
- 1 lb Rotini pasta
- 8 Large hard-boiled eggs chopped
- 1 cup Mayonnaise
- 1 tbsp Yellow mustard
- 1 cup Celery finely diced
- ¼ cup Red onion finely minced
- 2 tbsp Fresh dill chopped
- ½ tsp Paprika
- Salt and black pepper to taste
Instructions
- Cook pasta in a large pot of salted boiling water until tender. Drain and rinse under cold water until completely cool.
- In a large bowl, whisk together the mayonnaise, mustard, salt, and pepper.
- Add the cooled pasta, chopped eggs, celery, and red onion to the bowl.
- Fold the ingredients together gently until the pasta and eggs are thoroughly coated in the dressing.
- Stir in the fresh dill.
- Cover and refrigerate for at least 1 hour to let the flavors meld.
- Dust with paprika before serving chilled.