Creamy Egg & Veggies Pasta Salad (Mediterranean Style)
This salad combines al dente pasta, hard-boiled eggs, and fresh vegetables tossed in a light Greek yogurt-herb dressing. It’s protein-rich, creamy without being heavy, and perfect for lunch, brunch, or meal prep.
🕒 Time
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
🥘 Ingredients
Pasta & Eggs
1 cup whole-grain or gluten-free pasta
2–3 large eggs, hard-boiled and chopped
Vegetables
½ cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup bell pepper (any color), diced
¼ cup red onion, finely chopped
½ cup steamed broccoli florets
Creamy Dressing
¼ cup Greek yogurt
1 tsp olive oil
1 tsp Dijon mustard
1 tsp lemon juice
1 garlic clove, minced
½ tsp dried oregano or parsley
Salt & pepper to taste
Optional Toppings
Fresh basil or parsley
A sprinkle of feta cheese
👩🍳 Instructions
1️⃣ Cook Pasta
Boil pasta according to package instructions
Drain and rinse under cold water to cool
2️⃣ Cook Eggs
Boil eggs for 9–10 minutes, peel, and chop
3️⃣ Prepare Vegetables
Dice tomatoes, cucumber, bell pepper, onion, and steam broccoli lightly.
4️⃣ Make Dressing
Whisk Greek yogurt, olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper
5️⃣ Assemble Salad
In a large bowl, combine pasta, eggs, and vegetables
Pour dressing over and toss until evenly coated
Garnish with herbs or feta
💡 Tips
Use cold pasta for a refreshing salad
Add avocado for extra creaminess and healthy fats
For extra protein, add chickpeas or grilled chicken
Great for meal prep — store in airtight container 2–3 days
❓ Frequently asked questions FAQs
Is this weight-loss friendly?
Yes — high in protein, fiber-rich veggies, moderate carbs, low sugar
Can I make it vegan?
Yes — swap eggs with tofu or chickpeas, and Greek yogurt with plant-based yogurt
Can I serve it warm?
Yes — can be eaten warm or chilled
🧮 Nutritional Information
Calories: 380 kcal
Protein: 22 g
Carbs: 38 g
Fat: 14 g
Fiber: 7 g