Creamy Egg and Veggie Pasta Salad
This Creamy Egg and Veggie Pasta Salad is a fresh, colorful, and protein-packed dish made with tender pasta, hard-boiled eggs, crisp vegetables, cheddar cheese, and a light creamy dressing. Perfect for picnics, potlucks, meal prep, or an easy lunch, this salad is satisfying, flavorful, and comes together in under 30 minutes.The combination of creamy dressing, crunchy vegetables, and hearty eggs makes this pasta salad a family favorite for any occasion.
Why You’ll Love This Recipe
Ready in 30 minutes
High in protein
Perfect for meal prep
Great for picnics and potlucks
Creamy yet light dressing
Easy to customize
Recipe Details
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 6
Cuisine: American
Course: Lunch, Side Dish, Salad
Ingredients
For the Pasta Salad
12 ounces rotini or bowtie pasta
6 large hard-boiled eggs, chopped
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1 cup broccoli florets, finely chopped
½ cup shredded carrots
½ cup diced red bell pepper
¼ cup red onion, finely diced
1 cup sharp cheddar cheese, cubed
2 tablespoons chopped fresh parsley
For the Creamy Dressing
½ cup mayonnaise
½ cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
1 garlic clove, minced
½ teaspoon onion powder
½ teaspoon paprika
Salt and black pepper, to taste
Optional Add-Ins
Cooked bacon, crumbled
Sweet peas
Corn kernels
Diced celery
Chopped dill pickles
Sliced green onions
Instructions
Step 1: Cook the Pasta
Cook the pasta according to the package directions until al dente.
Drain and rinse under cold water to stop the cooking process.
Allow the pasta to cool completely.
Step 2: Make the Dressing
In a medium bowl, whisk together:
Mayonnaise
Greek yogurt
Dijon mustard
Lemon juice
Honey
Garlic
Onion powder
Paprika
Salt
Black pepper
Mix until smooth and creamy.
Step 3: Assemble the Salad
In a large bowl, combine:
Cooked pasta
Chopped eggs
Cucumber
Cherry tomatoes
Broccoli
Carrots
Bell pepper
Red onion
Cheddar cheese
Parsley
Step 4: Add the Dressing
Pour the dressing over the salad.
Gently toss until everything is evenly coated.
Step 5: Chill and Serve
Cover and refrigerate for 30 minutes to allow the flavors to meld.
Before serving, garnish with:
Extra parsley
Paprika
Freshly cracked black pepper
Serve chilled.
Notes & Tips
Recipe Notes
Rinsing the pasta keeps it from becoming sticky.
Greek yogurt lightens the dressing while adding extra protein.
Sharp cheddar adds bold flavor, but Colby Jack or mozzarella also work well.
Expert Tips
Slightly undercook the pasta so it holds its texture after chilling.
Pat the vegetables dry before mixing to prevent a watery salad.
Make the salad a day ahead for even better flavor.
Stir in a splash of milk or lemon juice before serving if the dressing thickens too much in the refrigerator.
Frequently Asked Questions
Can I make this ahead?
Yes! It’s even better after chilling for a few hours and can be stored in the refrigerator for up to 4 days.
What pasta works best?
Rotini, bowtie, shells, penne, or cavatappi all work well because they hold the dressing nicely.
Can I make it lighter?
Absolutely. Replace all of the mayonnaise with additional Greek yogurt or use a light mayonnaise.
Can I add more protein?
Yes! Grilled chicken, diced ham, turkey, tuna, or crispy bacon are all excellent additions.
Is this salad served warm or cold?
It’s best served chilled, making it ideal for meal prep, picnics, and summer gatherings.
Nutritional InformationÂ
Calories: 445
Protein: 20g
Carbohydrates: 34g
Fiber: 3g
Sugar: 4g
Fat: 25g
Saturated Fat: 8g
Sodium: 430mg
Final Thoughts
This Creamy Egg and Veggie Pasta Salad is a delicious combination of tender pasta, protein-rich eggs, crisp vegetables, cheddar cheese, and a creamy homemade dressing. It’s easy to prepare, perfect for entertaining, and ideal for make-ahead lunches or summer gatherings.