Description
This Deviled Egg Pasta Salad is a refreshing and easy-to-make dish that combines creamy deviled eggs with smoky turkey bacon, fresh herbs, and crunchy vegetables, all tossed in a tangy natural dressing. Perfect for summer picnics, potlucks, or light dinners, it delivers a balance of flavors and textures in every bite, making it a crowd-pleaser and a staple for your recipe collection.
Ingredients
Scale
Pasta
- 2 cups rotini or elbow macaroni (gluten-free if needed)
Deviled Eggs
- 6 large hard-boiled eggs
- 3 tablespoons plant-based mayonnaise (natural)
- 1 teaspoon mustard (natural)
- 1/2 teaspoon paprika
- Salt to taste
Smoked Turkey Bacon
- 4 slices smoked turkey bacon
Fresh Herbs and Vegetables
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped, plus extra for garnish
- 1/2 cup celery, finely chopped
- 1/4 cup red onion or green onion, finely chopped
Dressing
- 1 tablespoon mustard (natural)
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey (natural)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Garnishes
- Chopped fresh chives or parsley
- Light dusting of paprika
Instructions
- Cook the Pasta: Boil the pasta until just tender but still firm to the bite. Drain and rinse with cold water to cool and stop cooking.
- Prepare the Deviled Eggs: Peel hard-boiled eggs and separate the yolks from the whites. Mash the yolks with plant-based mayonnaise (natural), mustard (natural), paprika, and salt. Chop egg whites into bite-sized pieces.
- Cook the Smoked Turkey Bacon: Fry or bake the smoked turkey bacon until crispy. Crumble into small pieces.
- Mix the Dressing: Whisk together mustard (natural), apple cider vinegar, honey (natural), salt, black pepper, and olive oil to make a creamy tangy dressing.
- Combine and Toss: In a large bowl, combine cooled pasta, chopped egg whites, deviled egg filling, chopped celery, onions, fresh herbs, and crumbled turkey bacon. Pour dressing over the mixture and toss gently to coat evenly.
- Chill and Serve: Refrigerate the salad for at least 1 hour to let flavors meld. Garnish with chopped chives or parsley and a light dusting of paprika before serving.
Notes
- Cook pasta al dente to prevent mushiness.
- Cool pasta and eggs completely before mixing to keep salad fresh and firm.
- Chop ingredients evenly for consistent texture.
- Add dressing gradually to avoid sogginess.
- Use fresh herbs only for brightness and freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 155mg
Keywords: deviled egg pasta salad, summer salad, turkey bacon salad, creamy pasta salad, gluten free pasta salad, picnic salad
