Pasta and noodles · 25 min
"Deviled Egg" Pasta Salad with Cucumber, Bell Pepper, Celery & Parsley
- 25 min
- 2–6 servings
- 689 kcal / serving
A light pasta salad folded with a deviled-egg inspired dressing and crunchy vegetables. It comes together in about 25 minutes for a weeknight that feels fresh and satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 stickcelery
- 3eggs
- ½English cucumber
- ½ small bunchItalian (flat-leaf) parsley
- 1red bell pepper
- 5 ozrotini pasta
- 1shallot
- red bell peppers
- shallots
- English cucumbers
- red onion
From the pantry: apple cider vinegar, black pepper, Dijon mustard, mayonnaise, paprika, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · small saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 stickcelery
- ½English cucumber
- ½ small bunchItalian (flat-leaf) parsley
- 1red bell pepper
- 1shallot
- red bell peppers
- shallots
- English cucumbers
- red onion
Dairy, eggs & chilled
- 3eggs
Pantry & dry goods
- 5 ozrotini pasta
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| celery | 1 stick | 2 sticks | 3 sticks |
| eggs | 3 | 6 | 9 |
| English cucumber | ½ | 1 | 1 ½ |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| red bell pepper | 1 | 2 | 3 |
| rotini pasta | 5 oz | 10 oz | 15 oz |
| shallot | 1 | 2 | |
| red onion | ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil the eggs: place the eggs in a small saucepan, cover with hot tap water, and bring to a boil. Lower the heat and simmer 8 minutes, then cool quickly in ice water or under cold running water.
- Cook the pasta: in a medium saucepan, bring water to a boil with a pinch of salt. Add the pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to stop the cooking; set aside.
- Prep the vegetables and herbs: wash and dry the celery, cucumber, and bell peppers. Dice the celery and cucumber; seed and dice the peppers. Strip the parsley leaves from the stems and mince them; set aside with the chopped veggies.
- Make the yolk dressing: in a small bowl, mash the yolks and whisk in mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper until smooth.
- Combine the fillings: add the chopped egg whites to the bowl with the vegetables, then pour in the dressing and toss to coat.
- Assemble and serve: fold the cooled pasta into the veggie mixture until evenly distributed, then divide onto plates or bowls and serve.
Two tips
- Hard-boil eggs a day ahead and refrigerate for quick assembly.
- Stir in extra paprika or a splash of vinegar to adjust the tang before serving.
Nutrition per serving
- Calories
- 689 kcal
- Protein
- 20 g
- Carbs
- 65 g
- Fat
- 38 g
- Fiber
- 6 g
- Sodium
- 212 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.