Red white and blue pasta salad
Perfect for summer gatherings, picnics, or simply satisfying your patriotic cravings, this dish is a delicious celebration of colors and flavors that will make your taste buds sing with every bite
Make This Recipe
Ingredients
3 large hard boiled Egglands Best Eggs
1 (16-ounce) box rotini pasta, cooked and rinsed
3-4 drops each red & blue liquid food coloring
2 tablespoons water, divided
⅓ cup celery diced (approximately 1 large stalk)
3 Tablespoons red onion diced
1 cup mayonnaise
2 Tablespoons relish
¼ cup fresh lemon juice (approximately 2 lemons)
¾ teaspoon dry mustard
salt & black pepper to taste
Preparation
- Hard boil your eggs via your favorite method.
- Cook your pasta as per package directions in a large pot of salted water until al dente
- In a large Ziploc bag, add the 3-4 drops of red food coloring and 1 tablespoon of water. Repeat in another bag with the blue food coloring and the remaining 1 tablespoon of water.
- Separate pasta into 3 equal portions (about 3 cups each).
- When the pasta is done, drain, drizzle with a little olive oil, stir to coat, and chill at least 30 minutes.
- While the pasta is cooking, prepare the rest of the mix ins and the sauce as follows:
- Peel and chop the EB eggs into large chunks (or desired size). Cut in half lengthwise, then lengthwise again, and then chunks. Set aside.
- Finely chop the celery and red onion. Set aside.
- Make the sauce in a medium bowl. Whisk together the mayonnaise, relish, lemon juice, and mustard. Season to taste as desired with salt and pepper.
- When ready to serve, mix all of the ingredients and the sauce together. Season to taste as desired.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 436 |
| Fat | 24g |
| Saturated Fat | 4g |
| Cholesterol | 82mg |
| Sodium | 252mg |
| Carbohydrates | 45g |
| Dietary Fiber | 2g |
| Protein | 10g |