Springtime Pasta Salad

A recipe for Springtime Pasta Salad! Pasta is tossed in a creamy mayonnaise yogurt dressing with hard-boiled eggs, ham, and diced vegetables.

Sunday Supper

Today, #SundaySupper is getting together with a collection of Easy Easter Side Dishes in case you are in need of any last minute planning.

Springtime Pasta Salad

I am joining the event with a recipe for a Springtime Pasta Salad! Tender pasta is tossed in a creamy mayonnaise-based dressing with hard-boiled eggs, ham, and a variety of diced vegetables.

The pasta salad comes together in about 30 minutes and can be served immediately or covered and refrigerated for up to a day.

For the photos, I used a bag of Schneckli (snail-shaped egg noodles) that I picked up at the local German market. Any favorite, medium-sized pasta shape will work well, especially if it has curves or holes to hold the mayonnaise dressing.

I paired the pasta with a variety of diced vegetables (bell pepper, carrot, cucumber, and green onion), but feel free to change it up based on what you have available. 

I also included ham and hard-boiled eggs to add to the springtime theme. Pan-fried diced pancetta or bacon would be a delicious substitute for ham or omit it completely if you are avoiding pork.

I didn’t add any cheese since there is plenty of creaminess from the mayonnaise yogurt dressing, but you can easily toss in a handful or two of diced Cheddar, Mozzarella, or crumbled goat cheese.

Hard-Boiled Eggs

To cook the eggs, place them in a medium pot and cover with cold water. Occasionally gently stir the eggs to move them to different sides (this will help center the yolk) and bring the water to a boil.

Once boiling, remove from heat and cover with a lid. Allow to sit for 10-12 minutes.

Transfer the eggs to ice cold water and peel them as soon as cool enough to handle.

Looking for more pasta salads?

Try my:

• Honey Mustard Pasta Salad
• Watermelon Feta Orzo Salad
• Lemon Orzo Pasta Salad

Check out what everyone else made:

• Classic Oven-Baked Cheesy Potatoes by My Fearless Kitchen
• Mushroom Couscous by Cindy’s Recipes and Writings
• Tallow Roasted Vegetables by Pies and Plots
• Asparagus Salad with Pea Shoots and Pancetta by Caroline’s Cooking
• Mustard and Egg Potato Salad by Palatable Pastime

Springtime Pasta Salad Recipe

Adapted from Cooking Classy

Print Pin

Springtime Pasta Salad

A recipe for Springtime Pasta Salad! Pasta is tossed in a creamy mayonnaise yogurt dressing with hard-boiled eggs, ham, and diced vegetables.

Course Side Dish

Cuisine N/A

Keyword mayonnaise, noodle, pasta, pasta salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 6 Servings

Ingredients

Dressing:

• 1 cup (230 grams) mayonnaise
• 1 cup (230 grams) Greek yogurt
• 3 tablespoons (44 milliliters) white wine vinegar
• 1 1/2 tablespoons (25 grams) dijon mustard
• 1 tablespoon (15 milliliters) honey
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Pasta Salad:

• 1 pound (450 grams) dried medium pasta
• 4.5 ounces (128 grams) cooked, cubed ham
• 4 hard boiled eggs peeled and chopped
• 3 carrots peeled and diced
• 1 cucumber seeds removed and diced
• 1 red bell pepper stem and seeds removed, diced
• 3 green onions thinly sliced
• Fresh parsley chopped, for garnish

Instructions

To make the dressing:

• In a medium bowl, whisk together the mayonnaise, Greek yogurt, white wine vinegar, dijon mustard, honey, salt, and pepper.
• Season to taste as needed with additional salt and pepper.

To assemble the salad:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, just tender.
• Drain, allow to cool, and place in a large bowl- tossing occasionally to keep it from sticking.
• Toss the cooked pasta with the cubed ham, hard boiled eggs, carrots, cucumber, bell pepper, and green onions.
• Gently fold in the desired amount of dressing and top with the fresh parsley.
• Serve immediately at room temperature or refrigerate for up to a day.