Creamy Pasta Salad with Eggs

Creamy Pasta Salad with Eggs

Ingredients:

• 8 oz (about 225g) elbow macaroni or any small pasta
• 4 large eggs, hard-boiled and sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/2 cup celery, diced
• 1/4 cup green onions, chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 1/4 teaspoon paprika (optional, for garnish)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool the pasta quickly.
2. Prepare the Dressing:
   • In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth and well combined.
3. Assemble the Salad:
   • Add the cooled pasta, cherry tomatoes, red bell pepper, celery, and half of the green onions to the dressing. Toss until the pasta and vegetables are evenly coated with the dressing.
4. Add the Eggs:
   • Gently fold in the sliced hard-boiled eggs, being careful not to break them apart too much.
5. Chill and Serve:
   • Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
   • Before serving, sprinkle with the remaining green onions and a dusting of paprika for garnish.

This creamy pasta salad is perfect for picnics, barbecues, or as a side dish for any meal. Let me know if you have any questions or need more tips!