Description
A fun and creative recipe for Mini Egg Nest Pasta Salad Cups, perfect for gatherings or a light meal.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 12 hard-boiled eggs, peeled and halved
- Fresh parsley, for garnish
Instructions
- Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, and red onion.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the pasta salad mixture and toss until everything is well coated.
- Using a muffin tin, press a small amount of the pasta salad mixture into each cup, creating a nest shape.
- Place half of a hard-boiled egg on top of each pasta nest.
- Garnish with fresh parsley and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Add diced cooked chicken or tuna for extra protein and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Mini Egg Nest Pasta Salad Cups