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Healthy Pasta Salad

Filled with vegetables, protein, and healthy ingredients, this pasta salad elevates the cookout classic with a guilt-free and equally delicious alternative.
Print Recipe
Prep Time 30 minutes
Cook Time 0 minutes
Servings: 8 people
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups fresh spinach (or kale)
  • 2 cups diced carrots
  • 1 cup diced onion (red or white)
  • 2 cucumbers (halved or quartered)
  • 1 carton cherry/grape tomatoes (halved or quartered)
  • 6 eggs (boiled and peeled)
  • 2 cups Greek yogurt (unsweetened, original)
  • 1/2 tbs white vinegar (or ACV for added probiotics)
  • 1 tbs dill
  • salt/pepper
  • 1 dollop dijon mustard (optional)

Equipment

  • 1 Cutting board
  • 1 Knife
  • 1 Mixing bowl w/ lid
  • 1 Serving spoon
  • 1 Small bowl

Method
 

  1. Boil your eggs. (See below for my favorite egg cooker to make this super easy)
  2. Boil your pasta (I use gluten-free elbow macaroni)
  3. While the eggs are cooking, chop your veggies (a food processor makes this quick and simple)
  4. Chop your peeled eggs and set aside
  5. Mix your sauce in a separate, small bowl and season to your liking
  6. Combine your veggies, chopped boiled eggs, and pasta into a large bowl
  7. Pour your sauce mixture and combine it all to a level of creamy perfection
  8. Chill for the best flavor, and give it a mix before serving

Notes

Here is my favorite Egg Cooker that is affordable and makes for a mess-free and easy method for boiling eggs. It makes perfect boiled eggs every time and sings a precious tune to alert you that it's done cooking.
 
If you need a solid food processor, this Ninja Food Processorhas served me well for several years! It's not the cheapest option, but it won't let you down.