Description
A refreshing and creamy pasta salad featuring rotini pasta, hard-boiled eggs, fresh cucumber and tomato, tossed in a tangy dressing made from mayonnaise, Greek yogurt, and Dijon mustard. Perfect as a light lunch or a side dish for any meal.
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
Instructions
- Cook the Pasta: Bring a 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 stop cooking and cool it down. Set aside.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, plain Greek yogurt or sour cream, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Taste and adjust seasonings as needed.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, diced cucumber, diced tomato, and chopped hard-boiled eggs. Pour the prepared dressing over the ingredients and gently toss everything together to coat evenly.
- Serve: Serve the pasta salad immediately for a fresh taste, or refrigerate for 15-30 minutes to allow the flavors to meld and chill before serving.
Notes
- For a vegan option, substitute hard-boiled eggs with tofu and use vegan mayonnaise and yogurt.
- Make sure to rinse pasta in cold water to prevent it from becoming mushy and to cool it quickly.
- The salad can be prepared a few hours ahead and stored covered in the refrigerator.
- Adjust seasoning and lemon juice to taste for tanginess.
- Add fresh herbs like parsley or dill for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
