Egg & Veggie Pasta Salad – Fresh, Satisfying, and Easy

This Egg & Veggie Pasta Salad is the kind of dish you can make on a weeknight and feel good about serving to anyone. It’s simple, colorful, and packed with texture—tender pasta, crisp vegetables, and creamy hard-boiled eggs. The tangy dressing ties everything together without being heavy or fussy.

It works just as well for meal prep as it does for picnics, potlucks, or a quick lunch. If you want a salad that actually fills you up and tastes great cold or at room temperature, this one delivers.

Egg & Veggie Pasta Salad - Fresh, Satisfying, and Easy

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 8 ounces (about 225 g) short pasta (fusilli, rotini, or penne)
• 4 large eggs, hard-boiled and peeled
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced (English or Persian cucumbers work best)
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1 cup blanched green beans or peas (fresh or frozen)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill or basil, chopped (optional but recommended)
• 1/3 cup extra-virgin olive oil
• 3 tablespoons lemon juice (or 2 tablespoons white wine vinegar)
• 2 teaspoons Dijon mustard
• 1 teaspoon honey (or sugar)
• 1 small garlic clove, minced or grated
• 1/2 teaspoon kosher salt, more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano (optional)

Method

 

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Drain and rinse briefly under cool water to stop the cooking and keep the salad from getting gummy.
2. Boil the eggs: While the pasta cooks, place eggs in a small pot and cover with cold water by 1 inch. Bring to a gentle boil, cover, turn off the heat, and let sit for 10–11 minutes. Transfer to an ice bath for 5 minutes, then peel.
3. Blanch the greens: If using green beans or peas, simmer them in the pasta water for 2–3 minutes until bright and crisp-tender. Rinse under cold water and drain well.
4. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, honey, garlic, salt, pepper, and oregano. Taste and adjust salt or acidity as needed.
5. Prep the veggies: Halve the tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. Pat any wet vegetables dry with a paper towel so the salad doesn’t get watery.
6. Chop the eggs: Slice the hard-boiled eggs into quarters or chunks. Keep a few slices aside for garnish if you like.
7. Combine: In a large bowl, add the cooled pasta, green beans or peas, tomatoes, cucumber, bell pepper, red onion, and herbs. Pour over about two-thirds of the dressing and toss gently to coat.
8. Add eggs: Gently fold in the chopped eggs so they don’t break apart too much. Add more dressing if needed to lightly coat everything.
9. Season and rest: Taste and adjust salt, pepper, and lemon. Let the salad rest for 10–15 minutes so the flavors develop. Garnish with extra herbs or egg slices if you saved some.
10. Serve: Enjoy chilled or at room temperature. Add optional feta, capers, or olives right before serving if using.

What Makes This Recipe So Good

• Balanced and flavorful: The mix of creamy eggs, crunchy veggies, and a zesty dressing hits all the right notes.
• Flexible: Swap in whatever vegetables you have on hand. It’s hard to mess up.
• Meal-prep friendly: Stays tasty for several days in the fridge, making it perfect for grab-and-go lunches.
• Affordable and accessible: Uses basic ingredients you can find anywhere.
• Protein-packed: Hard-boiled eggs boost the protein without adding meat.

Ingredients

• 8 ounces (about 225 g) short pasta (fusilli, rotini, or penne)
• 4 large eggs, hard-boiled and peeled
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced (English or Persian cucumbers work best)
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1 cup blanched green beans or peas (fresh or frozen)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill or basil, chopped (optional but recommended)

Dressing:

• 1/3 cup extra-virgin olive oil
• 3 tablespoons lemon juice (or 2 tablespoons white wine vinegar)
• 2 teaspoons Dijon mustard
• 1 teaspoon honey (or sugar)
• 1 small garlic clove, minced or grated
• 1/2 teaspoon kosher salt, more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano (optional)

Optional add-ins: 1/2 cup crumbled feta, 1/4 cup capers, 1/2 cup olives, or 1 avocado (diced right before serving).

Step-by-Step Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil.

   Cook the pasta until just al dente. Drain and rinse briefly under cool water to stop the cooking and keep the salad from getting gummy.

2. Boil the eggs: While the pasta cooks, place eggs in a small pot and cover with cold water by 1 inch. Bring to a gentle boil, cover, turn off the heat, and let sit for 10–11 minutes.

   Transfer to an ice bath for 5 minutes, then peel.

3. Blanch the greens: If using green beans or peas, simmer them in the pasta water for 2–3 minutes until bright and crisp-tender. Rinse under cold water and drain well.
4. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, honey, garlic, salt, pepper, and oregano. Taste and adjust salt or acidity as needed.
5. Prep the veggies: Halve the tomatoes, dice the cucumber and bell pepper, and finely chop the red onion.

   Pat any wet vegetables dry with a paper towel so the salad doesn’t get watery.

6. Chop the eggs: Slice the hard-boiled eggs into quarters or chunks. Keep a few slices aside for garnish if you like.
7. Combine: In a large bowl, add the cooled pasta, green beans or peas, tomatoes, cucumber, bell pepper, red onion, and herbs. Pour over about two-thirds of the dressing and toss gently to coat.
8. Add eggs: Gently fold in the chopped eggs so they don’t break apart too much.

   Add more dressing if needed to lightly coat everything.

9. Season and rest: Taste and adjust salt, pepper, and lemon. Let the salad rest for 10–15 minutes so the flavors develop. Garnish with extra herbs or egg slices if you saved some.
10. Serve: Enjoy chilled or at room temperature.

    Add optional feta, capers, or olives right before serving if using.

How to Store

• Refrigerate: Store in an airtight container for up to 4 days. The flavors deepen over time.
• Keep it fresh: If adding avocado or delicate herbs like basil, add them just before serving.
• Revive leftovers: Toss with a splash of olive oil and a squeeze of lemon to brighten it up.
• Do not freeze: The texture of pasta, eggs, and fresh vegetables won’t hold up after freezing.

Benefits of This Recipe

• Nutrient-dense: Eggs bring protein and healthy fats, while veggies add fiber, vitamins, and crunch.
• Kid-friendly: Mild flavors and familiar ingredients make it easy for picky eaters.
• Great for gatherings: Travels well, holds at room temp for a bit, and looks colorful on a buffet.
• Customizable: Works with gluten-free pasta, whole wheat pasta, or even a chickpea-based pasta for more protein.
• Time-smart: You can boil the eggs and cook the pasta at the same time, and the rest is quick chopping and mixing.

What Not to Do

• Don’t overcook the pasta: Soft pasta turns mushy once dressed. Aim for al dente.
• Don’t skip cooling: Add dressing only after the pasta cools; hot pasta soaks it up and can make the salad greasy.
• Don’t drown it in dressing: Start with less, then add more as needed.

  You want a light coating, not a soup.

• Don’t forget to season: A pinch of salt and a squeeze of lemon at the end can make a big difference.
• Don’t add watery veggies wet: Pat cucumbers and tomatoes dry to avoid diluting the flavor.

Variations You Can Try

• Mediterranean: Add olives, feta, cucumbers, and a sprinkle of oregano. Use red wine vinegar instead of lemon.
• Creamy twist: Swap half the olive oil for Greek yogurt or a spoonful of mayonnaise for a creamier style.
• Herb-forward: Use a mix of parsley, dill, and basil. Add a little lemon zest for extra brightness.
• Protein boost: Add chickpeas or white beans.

  If you eat meat, shredded rotisserie chicken works too.

• Spicy kick: Stir in a pinch of red pepper flakes or a diced jalapeño, and add a splash of hot sauce to the dressing.
• Spring vibe: Swap bell pepper for thinly sliced radishes and use peas and asparagus tips.
• Whole grain: Use whole wheat pasta or farro for a nutty flavor and extra fiber.