Creamy Egg & Veggie Pasta Salad
This Creamy Egg & Veggie Pasta Salad is a fresh, protein-rich Mediterranean-inspired dish. Al dente pasta is tossed with boiled eggs, colorful vegetables, and a light creamy dressing made with Greek yogurt, olive oil, and lemon. Perfect for lunch, meal prep, or a healthy picnic option.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serves: 3–4
Ingredients
For the Salad
200 g pasta (penne, fusilli, or farfalle)
3 large eggs
1 small cucumber, diced
1 cup cherry tomatoes, halved
1 small red bell pepper, diced
½ small red onion, finely chopped
2 tbsp black olives, sliced
2 tbsp fresh parsley or dill, chopped
For the Creamy Dressing
3 tbsp Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
½ tsp Dijon mustard
Salt & pepper to taste
Instructions
Cook pasta
Boil pasta in salted water until al dente. Drain and rinse under cold water to cool.
Boil eggs
Boil eggs for 8–10 minutes until hard-boiled. Cool, peel, and chop coarsely.
Prepare vegetables
Dice cucumber, bell pepper, cherry tomatoes, and onion. Slice olives. Chop parsley or dill.
Make dressing
In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, mustard, salt, and pepper.
Assemble salad
In a large bowl, combine pasta, eggs, vegetables, and olives.
Pour dressing over and gently toss to coat.
Serve
Garnish with extra parsley or dill. Serve chilled or at room temperature.
Tips
Add feta cheese for extra Mediterranean flavor.
Swap Greek yogurt with light mayonnaise or tahini for variety.
Use whole wheat pasta for extra fiber and nutrients.
Great for meal prep—keep dressing separate until serving if storing for later.
Frequently Asked Questions
Q: Can I make this vegan?
Yes, skip the eggs and use chickpeas for protein; use a plant-based yogurt.
Q: How long does it stay fresh?
Store in fridge up to 2 days. Add avocado just before serving if desired.
Q: Can I add other vegetables?
Yes! Zucchini, carrots, or roasted bell peppers work well.
Nutritional Information
Calories: 370 kcal
Protein: 18 g
Fat: 15 g
Carbohydrates: 38 g
Fiber: 5 g