Egg and Avocado Pasta Salad

I hope this egg and avocado pasta salad serves as your inspiration for simple summer meals! It’s creamy, cool, and easy to make, the kind of dish that disappears fast.

Egg-cellent Avocado Pasta Salad!

• The mashed egg yolks and avocado create a velvety texture delicious paired with tangy mustard and crunchy vegetables.
• This deviled egg pasta salad recipe is budget friendly, made with everyday ingredients you likely already have in the kitchen, but it tastes like it was made in a bistro.
• Chilled pasta salad tastes even better, so it is perfect to prep ahead for easy meals or party planning.
• It’s a dependable dish that works great for backyard barbecues, weekday lunches, or quick weekday dinners.

Tasty Ingredients

• Fusilli is the best pasta for this recipe. Its spirals easily hold all that creamy dressing so every bite is flavorful.
• Egg Whites add texture and protein, plus provide that deli style, pasta salad taste.
• Creamy Dressing:
  • Mayonnaise is the smooth and creamy base of the dressing.
  • Mashed egg yolks and avocado create an interesting texture and provide rich flavor.
  • Yellow mustard adds a tangy pop that brightens the entire salad.
  • Cream or milk helps loosen the dressing into a silky consistency.
  • Salt and pepper are simple seasonings that enhance the flavors. Add a pinch of dill, or a sprinkle of paprika for even more flavor.
• Add Ins:
  • Chopped pickles add tang and celery adds a fresh crunch. Try some sliced radishes or diced cucumbers for variation.
  • Cherry tomatoes are bright and colorful, while green onions add mild flavor without being overpowering.
  • Bacon bits add a smoky and salty flavor with a bit of crunch.

How To Make Avocado Egg Pasta Salad

1. Cook fusilli pasta, drain, rinse, and cool.
2. Slice hard boiled eggs, separate the yolks from the whites. 
3. Mash the yolks and stir in dressing ingredients.
4. Chop egg whites, add them along with remaining ingredients to cooled pasta. 
5. Pour dressing over and toss. Refrigerate until ready to serve.

Pasta Salad Pointers

• Hard boil eggs a day ahead of time for easy prep.
• Cook pasta to al dente so it remains firm once mixed with the dressing.
• Be sure to rinse and cool the pasta well after cooking.
• Dice celery, pickles, and tomatoes small for best texture, and so each forkful has some!
• Toss mashed avocado with a splash of pickle juice to help slow browning.
• Chill for at least an hour to allow the flavors to develop.

Chill, Cover and Keep It Creamy

• Store leftover pasta salad in an airtight container in the refrigerator for 2 days. The avocado tends to brown, so it is best served within a day.
• If serving outdoors, place bowl of pasta salad in a larger bowl with ice in the bottom, to keep cool.
• Because pasta tends to absorb dressing as it chills, you may need to stir in a splash of milk before serving.

I hope you love this egg and avocado pasta salad as much as I do! Comment and leave a rating below.

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