That first hiss from the cooker tells you somethin good is happening. You catch yourself smile 'cause you know you just made somethin special. You open that vent, and the steam comes out with a little whistle - like the cooker's givin you a sign. It's almost like it's sayin, "Hey, I got your back for this tasty dish." You remember how much easier pressure cookers make life - less mess, faster cooking, and you gotta admit - it makes your kitchen smell like you had a little chef's party goin on. You wanna get this recipe started? Just wait till you taste it. It's so creamy and rich and full of flavor, all in one bowl. You gots to try it and see why everyone's been talkin about this simple but awesome pasta salad.
When preparing this simple pasta salad, start by boiling your favorite pasta until al dente. Drain and rinse under cold water to stop the cooking process. Next, chop fresh vegetables like cucumbers, cherry tomatoes, and red onions. In a large bowl, combine the cooked pasta with the chopped vegetables. For the dressing, whisk together mayonnaise, lemon juice, salt, and pepper until smooth and creamy. Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly. Chill for at least 30 minutes before serving for the best flavor. Garnish with fresh herbs like basil or parsley if desired. This pasta salad makes a perfect side dish or a light meal on its own. For more tasty salad recipes, check out our salad recipes collection and see how you can customize it to your liking.
Once the pasta salad is chilled and combined, transfer it to a serving dish. Add a sprinkle of grated Parmesan or crumbled feta cheese on top for extra flavor. Serve this pasta salad cold and enjoy the creamy, tangy taste that's perfect for any picnic or family dinner. To elevate your dish further, you can add cooked chicken or tuna for added protein. For more quick and easy recipes, visit our quick and easy recipes page and discover more culinary delights.
Deviled Egg Pasta Salad Recipe
Ingredients
Ingredients
- 8 ounces elbow macaroni
- 6 hard-boiled eggs
- 1½ cups mayonnaise
- 2 tablespoons Dijon Mustard
- 2 tablespoons white vinegar
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ½ cup finely diced celery
- ½ cup finely diced red onion
- sliced green onions & additional paprika optional garnishes
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions. When done, drain the pasta in a colander and run it under cold water to rinse it and cool it.
- Cut each hard-boiled egg in half. Add the egg yolks to a small mixing bowl and mash them. Chop the egg whites into large chunks and set aside.6 hard-boiled eggs
- Add the mayonnaise, Dijon mustard, white vinegar, garlic powder, kosher salt, paprika, and black pepper into the mashed egg yolks. Stir to combine everything together.1½ cups mayonnaise, 2 tablespoons Dijon Mustard, 2 tablespoons white vinegar, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon paprika, ¼ teaspoon black pepper
- In a large mixing bowl or serving bowl, add the drained and rinsed pasta, chopped egg whites, celery, and red onion. Pour in the creamy dressing and gently toss everything together until combined and all the pasta is covered.6 hard-boiled eggs, ½ cup finely diced celery, ½ cup finely diced red onion
- Serve the pasta salad right away or cover and refrigerate for 2-4 hours for a chilled salad. Garnish with sliced green onions and additional paprika if desired.sliced green onions & additional paprika
- Optionally add cooked chicken or tuna for extra protein before serving.
