Salads

Pasta salad with eggs and yogurt dressing

Pasta salad with eggs, bell pepper, celery, and carrot, tossed with a Greek yogurt, mustard, and honey dressing. Serves 4.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
15 min
Cook time
10 min
Servings
4 servings
Difficulty
Easy
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Pasta salad with eggs, bell pepper, and yogurt dressing is a refreshing summer dinner that takes little time in the kitchen. Combine cooked pasta with hard-boiled eggs, red bell pepper, onion, celery, and grated carrot. A dressing of Greek yogurt, wine vinegar, Dijon mustard, and honey brings everything together. Add garlic if you like. This salad serves four, is ready in about 15 minutes, and tastes best chilled.

Ingredients

Dressing

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Instructions

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  1. Cook the pasta according to the package directions.

  2. Chop the vegetables and toss with the pasta. Add garlic to taste, if desired.

  3. Mix the dressing ingredients together and stir into the pasta.

  4. Refrigerate the salad for at least an hour before serving.

Tip: Let the pasta cool completely before mixing it with the dressing, as warm pasta would thin the yogurt. Fold in the eggs gently at the very end to keep the yolks from crumbling.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
274 kcal
Protein
13 g
Carbohydrates
43 g
of which sugars
8.1 g
Fat
5.3 g
of which saturates
1.9 g
Fiber
3.6 g
Salt
0.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Cestovinový šalát s vajíčkom, paprikou a jogurtovou zálievkou

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