Creamy Egg & Veggie Pasta Salad Delight
A cool, creamy, and satisfying pasta salad loaded with boiled eggs, crisp vegetables, and a light yogurt-based dressing. Perfect for picnics, meal prep, or a refreshing Mediterranean-style lunch. Non-spicy and family-friendly.
🕒 Time
Prep: 15 minutes
Cook: 10 minutes
Chill: 15 minutes (optional)
Total: ~40 minutes
🛒 Ingredients
Pasta & Eggs
250 g short pasta (fusilli, penne, or farfalle)
4 large eggs, hard-boiled & chopped
Veggies
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ cup sweet corn (boiled or canned)
½ cup bell pepper, finely chopped
¼ cup red onion, very finely chopped
Creamy Dressing
½ cup Greek yogurt
2 tbsp mayonnaise (optional, for extra creaminess)
1 tbsp olive oil
1 tbsp lemon juice
½ tsp garlic powder
Salt & black pepper, to taste
Optional Add-ins
Fresh parsley or dill, chopped
Olives or grated cheese
👩🍳 Instructions
1️⃣ Cook Pasta & Eggs
Boil pasta in salted water until al dente. Drain and cool completely.
Boil eggs, peel, and chop.
2️⃣ Prepare the Dressing
In a bowl, whisk Greek yogurt, mayonnaise (if using), olive oil, lemon juice, garlic powder, salt, and pepper until smooth.
3️⃣ Assemble the Salad
1. In a large bowl, add cooled pasta, eggs, and all veggies.
2. Pour dressing over the top.
3. Gently toss until everything is well coated.
4️⃣ Chill & Serve
Chill for 15–30 minutes for best flavor.
Garnish with herbs before serving.
💞 Why You’ll Love It
Creamy but light
High-protein from eggs & yogurt
Fresh crunch from vegetables
Perfect for meal prep & summer meals
Tips & Variations
Extra protein: Add chickpeas or grilled chicken
Lighter: Skip mayo and use all yogurt
Mediterranean twist: Add feta, olives, and oregano
Make ahead: Keeps well for 2–3 days refrigerated
🥗 Nutrition information
Calories: ~390 kcal
Protein: ~18 g
Carbs: ~42 g
Fat: ~16 g
Fiber: ~5 g