Description
Asparagus and Egg Pasta Salad is a vibrant, refreshing dish that embodies the essence of springtime. Perfect for picnics, potlucks, or light family dinners, this salad combines tender asparagus, protein-packed eggs, and colorful vegetables for a delightful medley of flavors and textures. The creamy dressing brings everything together while maintaining a light feel, making it an ideal addition to any meal. Whether you serve it as a main course or side dish, this pasta salad will impress guests and family alike. Customize it with your favorite proteins or veggies for an added personal touch!
Ingredients
Scale
- 500 grams tortiglioni pasta (or preferred pasta)
- 12 spears asparagus (cut into 1-inch pieces)
- 12 large hard-boiled eggs (chopped, yolks discarded)
- 1 stalk celery (finely chopped)
- 2 medium carrots (finely julienned)
- 1 small onion (finely chopped)
- 1 cup cooked corn (cooled)
- 1 cup mayonnaise
- 1/4 cup milk
- 1 teaspoon butter (salted)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
Instructions
- Sauté asparagus in a small skillet with butter over medium heat for about 3 minutes until tender. Remove from heat and let cool.
- In a large mixing bowl, whisk together mayonnaise, milk, salt, pepper, and garlic powder until smooth.
- Add cooled pasta, chopped eggs, asparagus, celery, carrots, onion, and corn to the bowl. Toss gently until well combined.
- Taste the salad and adjust seasoning if necessary. Serve immediately or refrigerate for at least an hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 210mg