Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories337.9 kcal (17%)
Total Fat23.3 g (33%)
Carbs23.1 g (9%)
Sugars1.8 g (2%)
Protein10.3 g (21%)
Sodium406.5 mg (20%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
For the Salad
16 ouncesgarden rotini pasta
4stalks celery
diced
0.5red bell pepper
diced
0.5green bell pepper
diced
2 bunchesradishes
sliced
8 ouncescheddar cheese
diced
8eggs
hard boiled
paprika
optional
For the Dressing
Instructions
Step 1
The eggs can be hard boiled then peeled and rinsed a day ahead of time. Store in the fridge until needed.
Step 2
Cook the pasta according to package directions. Once pasta is tender, drain, rinse with cool water, and chill in a large mixing bowl in the refrigerator.
Step 3
Meanwhile, prepare the vegetables, then add them to the bowl with the pasta. Next, dice the cheese and add it to the bowl as well.
Step 4
In a separate medium bowl, add the dressing ingredients and mix well. Taste, and adjust as needed. If the other flavors are too strong you may need to add a little more mayonnaise.
Step 5
Add the dressing to the bowl of pasta and vegetables and gently mix well.
Step 6
Once the dressing is mixed in, dice 6 of the eggs and add them to the bowl; gently stir until mixed in. Do NOT add the eggs until AFTER you have added the dressing, or the yolks will become a crumbly mess.
Step 7
Pour the salad into a nice serving dish. Gently slice the remaining two eggs onto the top of the salad. Garnish with paprika, if desired.
Step 8
Chill in the fridge until ready to serve. Enjoy!
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
