What’s more refreshing than a cold pasta salad on a hot day?
The dressing used for the salad I made up on the fly using the leftover deviled eggs egg yolk mixture from Easter. It made a great base!
Ingredients
Pasta Salad
- 1 box Rotini
- 4 Hard boiled eggs
- 2 cups Broccoli cooked and cooled, or raw
- 1 Cucumber ,diced
- 1 cup Pecans
- 1/2 cup Swiss Cheese (shredded)
- 1 tsp Garlic Powder
- dash black pepper
Dressing
- 4 eggs Hard-Boiled egg yolks
- 4 T Mayo
- 1 T Mustard
- 2 T Red Wine Vinegar
- 1 T lemon juice
- 1 tsp Paprika
- 1 tsp Thyme
- 1 tsp Sage
- dash black pepper
- dash salt
Servings: people
Instructions
Pasta Salad
- Cook Rotini in boiling water until al dente. Drain water into strainer. Pour cold water over pasta to immediately cool down. Let sit and cool.
- (make hard-boiled eggs). Peel hard-boiled eggs and separate yellow yolk from the whites. Dice the white eggs.
- Cut broccoli into bite-sized pieces.
- Dice cucumbers.
- Add pasta, the whites of the eggs, broccoli, cucumbers, pecans, shredded cheese, garlic powder, and black pepper together in a serving bowl.
- Pour dressing over the pasta salad. Serve cold.
Dressing
- Mix the yellow egg yolks, mayo, and mustard together in a bowl.
- Slowly add in the red wine vinegar and mix.
- Next add in the lemon juice while mixing. (If you wish the consistency to be thicker, add more mayo).
- Add in the spices: paprika, thyme, sage, black pepper, and salt.
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