Description
A refreshing and creamy pasta salad featuring rotini pasta, crisp cucumber, juicy tomato, and protein-rich hard-boiled eggs, all tossed in a tangy homemade dressing made with mayonnaise, Greek yogurt, and Dijon mustard. Perfect as a light lunch or side dish, this salad combines vibrant textures and flavors in just 25 minutes.
Ingredients
Scale
Pasta and Vegetables
- 2 cups rotini or fusilli pasta
- 1 cucumber, diced
- 1 tomato, diced
Eggs
- 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 and cook the pasta according to package instructions until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth and well combined. Taste and adjust seasonings if needed to balance creaminess and tang.
- 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 toss gently but thoroughly to coat everything evenly without breaking up the eggs.
- Serve: You can enjoy the salad right away or refrigerate it for 15 to 30 minutes to allow the flavors to meld. Serve chilled for the best refreshing taste.
Notes
- Use rotini or fusilli pasta as these shapes hold the dressing well.
- For a lighter version, replace mayonnaise with extra Greek yogurt.
- Hard boil eggs in advance to save time.
- Add fresh herbs like dill or parsley for extra flavor if desired.
- Store leftovers covered in the refrigerator and consume within 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
