"Deviled Egg" Pasta Salad with Cucumber, Bell Pepper, Celery & Parsley

[Sincerely-Food-Chef]

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!