If you’re searching for the ultimate crowd-pleasing picnic dish, let me introduce you to my Creamy Pasta Salad with Hard-Boiled Eggs. This comforting classic is a riot of vibrant colors and irresistible textures—think tender macaroni, crisp veggies, rich hard-boiled eggs, and a dreamy, tangy dressing that ties all the flavors together. Whether you’re whipping it up for a summer barbecue or prepping weekday lunches, this salad is a total game changer. Once you taste the nostalgia and freshness in every bite, you’ll see why it disappears so quickly!
Ingredients You’ll Need
Each component in this salad works together to create a blend of creamy, crunchy, and zesty flavors. Simple as they may be, these ingredients are essential for bringing the Creamy Pasta Salad with Hard-Boiled Eggs to life!
- Elbow macaroni (12 ounces): The classic pasta shape perfectly holds onto all that luscious dressing, making each bite satisfying.
- Mayonnaise (1 cup): This is what brings the lovely creamy factor—don’t be shy with it for the silkiest texture.
- Sour cream (2 tablespoons): Adds a subtle tang that makes the dressing extra rich and balanced.
- Dijon mustard (1 tablespoon): Gives the salad a mild, savory punch that keeps it from tasting flat.
- Apple cider vinegar (1 tablespoon): A zippy touch to brighten up all the flavors and keep the salad perky.
- Sugar (1 teaspoon): Just enough to mellow out the acidity and bring harmony to the dressing.
- Garlic powder (½ teaspoon): For an underlying warmth and delicious flavor note.
- Onion powder (½ teaspoon): Boosts the savory element without overpowering the salad.
- Salt and pepper (to taste): Don’t forget these—layer seasoning as you go for a memorable salad!
- Hard-boiled eggs (4, chopped): The star of the show, giving richness and that classic creamy pasta salad texture.
- Diced celery (½ cup): Adds that irresistible crunch and freshness you look for in a great salad.
- Diced red bell pepper (½ cup): For lovely color and a sweet, juicy bite in every forkful.
- Chopped red onion (¼ cup): These little pops of zing liven up the dish beautifully.
- Fresh parsley (2 tablespoons, chopped): A final green flourish for freshness and color.
How to Make Creamy Pasta Salad with Hard-Boiled Eggs
Step 1: Cook the Pasta
Start by boiling your elbow macaroni in a big pot of salted water until al dente—usually about 8 to 10 minutes. Once cooked, drain the pasta right away and give it a good rinse under cold water. This stops the cooking and cools the noodles for salad, keeping everything from turning mushy later.
Step 2: Whisk Up the Creamy Dressing
In your favorite large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, plus a generous pinch of salt and pepper. Whisk everything until smooth and glossy. This creamy dressing is honestly what makes the Creamy Pasta Salad with Hard-Boiled Eggs so irresistible!
Step 3: Add Mix-Ins
Now, toss the cooled macaroni into the bowl with the dressing. Top it with the chopped hard-boiled eggs, diced celery, red bell pepper, red onion, and parsley. Gently fold everything together so the eggs and veggies distribute evenly and each piece of pasta gets dressed up.
Step 4: Chill and Meld
Cover the bowl and pop it in the fridge for at least an hour. This step is where the magic happens—the flavors meld, the pasta soaks up all that creamy goodness, and the salad becomes incredibly refreshing. Right before serving, give the Creamy Pasta Salad with Hard-Boiled Eggs one last gentle stir and adjust the seasonings if you need a little more salt or pepper.
How to Serve Creamy Pasta Salad with Hard-Boiled Eggs
Garnishes
Scatter a bit of extra chopped parsley over the top to brighten the dish, or go classic with a dusting of paprika for color and a hint of smoky spice. For special occasions, add a few extra slices of hard-boiled egg on top to make the creamy pasta salad with hard-boiled eggs look even more inviting.
Side Dishes
This salad is just as happy beside barbecued chicken as it is with veggie skewers, sandwiches, or grilled burgers. I love serving it with lemonade and fresh cut fruit for pure summer vibes. If you’re planning a buffet, pair it with other cold salads for a complete, easy-going feast.
Creative Ways to Present
Spoon the Creamy Pasta Salad with Hard-Boiled Eggs into a large serving bowl lined with leafy lettuce, or scoop portions into small mason jars for picnic-ready lunches. You can even stuff it into halved bell peppers for a colorful, edible “bowl” that everyone will love digging into!
Make Ahead and Storage
Storing Leftovers
Transfer any extra Creamy Pasta Salad with Hard-Boiled Eggs to an airtight container and refrigerate for up to three days. The flavors tend to deepen as it sits, so your leftovers taste even better on day two!
Freezing
Because of the creamy dressing and the texture of the eggs, freezing this salad isn’t ideal—the ingredients may separate and get watery once thawed. For best results, enjoy it fresh from the fridge rather than frozen.
Reheating
This salad is truly designed to be enjoyed chilled or at room temperature, so no reheating required. If the dressing thickens up too much after refrigeration, just stir in a splash of milk or another spoonful of mayonnaise to restore creaminess.
FAQs
Can I prepare the pasta and eggs ahead of time?
Absolutely! You can boil the pasta and hard-boil the eggs a day or two in advance. Store them in the fridge, and assemble the rest of your Creamy Pasta Salad with Hard-Boiled Eggs when you’re ready.
What pasta shapes work best for this recipe?
Elbow macaroni is classic, but feel free to swap in small shells, rotini, or even ditalini if you like. Just aim for a shape with lots of nooks and crannies to hold the dressing and egg bits.
Can I make it lighter?
Definitely! Substitute Greek yogurt for the sour cream, try a light mayonnaise, and bulk up on extra veggies for a lighter take. Your Creamy Pasta Salad with Hard-Boiled Eggs will still be rich and satisfying.
Is this recipe vegetarian?
Yes, it’s fully vegetarian. If you’re cooking for vegans, consider swapping the eggs and mayo for plant-based options, though the result will have a slightly different, but still delicious, character.
How do I keep the salad from drying out?
If the salad seems a little dry after chilling, simply stir in a bit more mayonnaise or a splash of milk right before serving. Toss gently, and your Creamy Pasta Salad with Hard-Boiled Eggs will be silky and moist.
Final Thoughts
I truly hope you give this Creamy Pasta Salad with Hard-Boiled Eggs a try the next time you need a dish that makes everyone happy. It’s one of those easy, nostalgic recipes that always earns a spot at the table. Grab your favorite mixing bowl and make it your own—you’ll be surprised how many requests for the recipe you get!
Print
Creamy Pasta Salad with Hard-Boiled Eggs Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
Creamy Pasta Salad with Hard-Boiled Eggs is a delicious and satisfying side dish perfect for picnics, potlucks, or as a light lunch. The creamy dressing pairs perfectly with the tender pasta and hearty eggs, creating a flavorful and comforting dish.
Ingredients
Pasta:
- 12 ounces elbow macaroni
Dressing:
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Additional Ingredients:
- 4 hard-boiled eggs (chopped)
- ½ cup diced celery
- ½ cup diced red bell pepper
- ¼ cup chopped red onion
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Cook the elbow macaroni according to package instructions until al dente, then drain and rinse under cold water to cool.
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, salt, and pepper until smooth.
- Combine Ingredients: Add the cooked and cooled pasta, chopped hard-boiled eggs, celery, red bell pepper, red onion, and parsley to the bowl. Toss gently until everything is evenly coated in the dressing.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Stir gently before serving and adjust seasoning if needed.
Notes
- For extra flavor, try adding diced pickles or a dash of hot sauce.
- You can substitute Greek yogurt for sour cream for a lighter option.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 105 mg
