Description
This Creamy Pasta Salad with Hard-Boiled Eggs is a classic American side dish perfect for picnics, potlucks, or a tasty addition to any meal. Featuring tender elbow macaroni tossed in a tangy, creamy dressing made with mayonnaise, sour cream, and Dijon mustard, this salad is enhanced with crunchy celery, sharp red onion, and savory hard-boiled eggs for extra protein and texture. Easy to prepare and delicious served chilled, it can be made ahead and customized with additional veggies or cheese to suit your taste.
Ingredients
Scale
Pasta
- 8 ounces elbow macaroni or small pasta of choice
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad Mix-Ins
- 3 hard-boiled eggs, chopped
- 1 celery stalk, finely chopped
- ¼ cup red onion, finely chopped
- ¼ cup sweet pickle relish (optional)
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold running water to stop the cooking process and cool the pasta completely.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, garlic powder, salt, and pepper until you achieve a smooth, creamy dressing.
- Combine salad ingredients: Add the cooled pasta to the bowl with the dressing. Then fold in the chopped hard-boiled eggs, finely chopped celery, red onion, sweet pickle relish if using, and fresh parsley. Gently stir everything until the pasta and mix-ins are evenly coated with the dressing.
- Season and chill: Taste the salad and adjust the seasoning with extra salt, pepper, or vinegar if needed. Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour before serving to allow the flavors to meld and the salad to chill thoroughly.
Notes
- This salad can be made a day ahead and stored in the fridge to enhance flavor.
- For added texture and variety, include peas, chopped bell peppers, or shredded cheese.
- Swap the sour cream with Greek yogurt for a lighter, tangier option.
