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.
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.