Just Like The Deli: Macaroni Pasta Salad With Egg
The perfect combination of macaroni pasta, fresh crunchy veggies, and a creamy mayonnaise-based dressing. This macaroni pasta salad with egg is just like the pasta salad you would find in the deli at your local supermarket but so much better. No gluggy dressing here! Comes together super quickly with a boil of the pasta, a chop of the veg, and a whisk of the dressing. Easily packed into lunchboxes for a filling salad that will be loved by kids and adults alike.
Yield: 6 serves
Calories: 356kcal
Materials
- ½ lb (or 250g) dried elbow macaroni pasta
- 1 cup bell peppers diced (combination of yellow, red and orange)
- ½ cup frozen green peas thawed and cooked according to package directions
- 2-3 stalks celery thinly sliced
- ½ red onion diced finely
- 3 hard boiled eggs (see notes below)
Salad Dressing
- ½ cup mayonnaise
- 4 tablespoons plain Greek yogurt
- 3 tablespoons sweet pickle relish or chopped dill pickles
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- salt and pepper to taste
Instructions
- Cook pasta according to the package instructions until it is al dente. Drain in a sieve and then run under cold water while mixing to remove the extra starch (stickiness) from the outside of the pasta.½ lb (or 250g) dried elbow macaroni pasta
- While the pasta is cooking, add the chopped onion to a small bowl and cover it with cold water. Set aside for 5 minutes before draining.½ red onion
- In the bottom of a large bowl (preferably with a lid) add all of the ingredients for the salad dressing and whisk to combine.½ cup mayonnaise, 4 tablespoons plain Greek yogurt, 3 tablespoons sweet pickle relish or chopped dill pickles, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 2 teaspoons dijon mustard
- Add the cooled pasta, chopped veggies, and soaked onion to the dressing mixture, top with salt and pepper and stir well to combine.1 cup bell peppers, ½ cup frozen green peas, 2-3 stalks celery, 3 hard boiled eggs, salt and pepper
- Cover and put into the fridge for at least 15-30 minutes before serving.
Notes
Storing
Keep stored in an airtight container in the fridge for 3-5 days.
I do not recommend freezing this pasta salad as the mayo will change in texture and the eggs will become gummy.
Transporting
If packing for lunch be sure to pack with lots of ice packs to keep the pasta salad cool.
Tips
If you are planning on meal prepping and enjoying throughout the week I would recommend making some extra dressing to mix through the salad when serving as the pasta will absorb the dressing after a day or two and make the salad seem dry.
It is important to run the cooked pasta under cool water to remove the extra starch and to bring the pasta to room temperature before adding to the other ingredients.
Hard boil the eggs by cooking on the stovetop for about 9 minutes, or in the air fryer for about 12 minutes. You want the yolk to be very slightly undercooked so that it is not too dry.
Nutrition
Calories: 356kcal | Carbohydrates: 39g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 102mg | Sodium: 248mg | Potassium: 273mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1165IU | Vitamin C: 38mg | Calcium: 47mg | Iron: 1mg