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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 689 calories
  • 30 min
  • 4 servings

Ingredients

  • 2 sticks celery
  • 6 eggs
  • 1 English cucumber
  • 1 small bunch Italian (flat-leaf) parsley
  • 2 red bell peppers
  • 10 oz rotini pasta
  • 2 shallots
  • apple cider vinegar
  • black pepper
  • Dijon mustard
  • mayonnaise
  • paprika
  • salt

Instructions

  1. Place eggs in a medium saucepan, cover with hot water (from the tap) and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain and add ice or run under cold water to cool; set aside.
    • 6 eggs
  2. While the eggs are cooking, fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain pasta and rinse under cold water to cool completely; set aside.
    • 2 tsp salt
    • 10 oz rotini pasta
  3. Meanwhile, wash and dry the fresh produce.
    • 2 sticks celery
    • 1 English cucumber
    • 2 red bell peppers
    • 1 small bunch Italian (flat-leaf) parsley
  4. Trim and small dice celery; place in a large bowl.
  5. Trim and medium dice cucumber; add to the bowl with the celery.
  6. Trim, seed, and small dice bell peppers; add to the bowl.
  7. Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.
  8. Peel and mince shallots; add to the bowl and set aside.
    • 2 shallots
  9. Once the eggs have cooled, peel and halve lengthwise. Using a spoon, separate the yolks from the whites and place the yolks in a small bowl. Roughly chop the egg whites and add to the bowl with the veggies.
  10. Gently mash the yolks with a fork. Add mayo, Dijon, vinegar, and spices to the bowl; stir to combine the dressing.
    • ⅔ cup mayonnaise
    • 2 tbsp Dijon mustard
    • 2 tbsp apple cider vinegar
    • 1 tsp salt
    • ½ tsp paprika
    • ¼ tsp black pepper
  11. Add pasta and dressing to the bowl with the veggies; stir to combine the pasta salad.
  12. To serve, divide pasta salad between plates or bowls. Enjoy!

Nutrition per Serving

Calories
689
Fat
38g
Net Carbs
59g
Protein
20g

Cookware

  • chef's knife
  • colander
  • cutting board
  • large pot
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • stirring spoon