Creamy Egg & Veggie Pasta Salad Delight

Rich, creamy, and loaded with crunch—this pasta salad is comfort food with a fresh twist. Tender pasta coated in a silky dressing, mixed with crisp veggies and topped with perfectly boiled eggs. It’s picnic-ready, meal-prep friendly, and honestly kinda addictive.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

3 cups cooked short pasta (shells or macaroni), cooled

3 hard-boiled eggs, peeled and halved

1/2 cup cucumber, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

2 tbsp fresh dill, chopped

2 tbsp fresh parsley, chopped

For the Creamy Dressing:

1/2 cup mayonnaise

1 tbsp Dijon mustard

1 tbsp lemon juice

Salt & cracked black pepper to taste

Paprika (for garnish)

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Cook the Pasta:

Boil pasta until al dente, drain, and let cool completely.

Make the Dressing:

In a bowl, whisk mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.

Mix the Salad:

In a large bowl, combine pasta, cucumber, tomatoes, red onion, dill, and parsley. Fold in the dressing gently until evenly coated.

Finish & Garnish:

Top with halved boiled eggs, sprinkle paprika and extra herbs on top.

Chill & Serve:

Refrigerate 20–30 minutes for best flavor, then serve cold.

Prep Time: 15 mins

Cooking Time: 10 mins

Total Time: 25 mins

Calories: ~520 kcal per serving

Servings: 3–4