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.
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
Meanwhile, wash and dry the fresh produce.
2 sticks celery
1 English cucumber
2 red bell peppers
1 small bunch Italian (flat-leaf) parsley
Trim and small dice celery; place in a large bowl.
Trim and medium dice cucumber; add to the bowl with the celery.
Trim, seed, and small dice bell peppers; add to the bowl.
Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.
Peel and mince shallots; add to the bowl and set aside.
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.
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
Add pasta and dressing to the bowl with the veggies; stir to combine the pasta salad.
To serve, divide pasta salad between plates or bowls. Enjoy!