Pasta and Egg Salad
A pasta salad is a great addition to any meal. This spiral pasta and egg salad is loaded with amazing ingredients like red pepper, green pepper, olives, tomatoes, greens and even eggs for some protein. This is one of those healthy pasta dishes that could be enough all on its own without anything else. But, of course, it would make for a good side salad to go with barbecued chicken or sausages. Using easy salad recipes like this one, you can also use up a lot of ingredients from your fridge at once. So if you have a bunch of leftovers, just make them into a salad with this pasta salad recipe. That way you have a great salad and you don't waste any food. Serve it warm or chilled, either way would taste great. Enjoy other easy salad recipes from our collection of great family recipes. You can even print them out so you have a paper copy to reference.***
This is a printable recipe.
1 cup olive oil
3/4 cup apple cider vinegar
2 Tablespoons honey
1 teaspoon mustard
2 Tablespoon grated parmesan cheese
1 teaspoon salt
1 teaspoon pepper
2 cups multi colored spiral pasta (or any pasta shape) (uncooked)
1 teaspoon salt
3 eggs, hard boiled
1 small red bell pepper, chopped into pieces
1/2 small green bell pepper, chopped into pieces
1/4 cup freshly chopped green chives
20 green olives
2 cups mixed greens, your choice
20 bite sized tomatoes cut in halves
Put the ingredients into a small blender and pulse to combine. Set aside until later.
Make the pasta and eggs a little ahead of the salad so they have time to cool to room temperature.
Bring a large pot of water to a boil. Add the salt and the pasta and cook about 10-14 minutes until pasta is al dente. Drain and set aside to cool.
Place 3 eggs into a pot of water and bring to a boil. Cook for 8-10 minutes then shut off and set aside to cool.
In a large salad bowl,gently toss together the chopped peppers, chives and olives. Add the cooked pasta to the bowl and gently stir in.
To serve, place the greens onto a large platter.
Stir the tomatoes into the pasta. Drizzle on the dressing and gently toss in. Arrange the pasta onto the greens.
Peel and cut the eggs into quarters and arrange on top.
Garnish with chopped chives if desired.
You can serve at room temperature or you can refrigerate 2-4 hours and serve chilled.
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Nutrition Facts for: Pasta and Egg Salad From Grandmother's Kitchen
Ingredients: Pasta, salt, eggs, red bell pepper, green bell pepper, chives, olives, mixed greens, bite size tomatoes, olive oil, apple cider vinegar, honey, mustard, parmesan cheese, pepper.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 4 servings.
* Per Serving:Calories 976, Calories from Fat 534, Total Fat 59.3g 91%, Saturated Fat 9.8g 49%, Cholesterol 211mg 70%, Sodium 1355mg 56%,Potassium 1507mg 43%, Carbohydrates 93.4g 31%, Dietary Fiber 6.9g 28%, Sugars 23.1g, Protein 24.2g, Vitamin A 108% · Vitamin C 192%, Calcium 16%, Iron 39%
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