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Pasta Egg Salad
Source: dLife

Pasta, egg, and vegetable salad topped with a light mayonnaise dressing.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 372.7
Total Carbs 17.1 g
Dietary Fiber 2.4 g
Sugars 3.7 g
Total Fat 28.8 g
Saturated Fat 5.1 g
Unsaturated Fat 1.0 g
Potassium 181.1 mg
Protein 11.1 g
Sodium 326.0 mg
Dietary Exchanges
5 Fat , 1 Vegetables , 1 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 oz  Pasta, macaroni, whole wheat, cooked
4 each  large hard-boiled eggs
0 1/2 cup  Pea Pods, fresh, chopped
0 1/4 cup  fresh chopped onion
0 1/4 cup  chopped red bell peppers
0 1/4 cup  chopped parsley
0 1/4 cup  fresh chives
2 tbsp  fresh chopped celery
1 pinch  salt
1 pinch  black pepper
0 1/4 cup  mayonnaise
1 tbsp  white wine vinegar
1 tsp  dijon mustard
1 each  fresh tomatoes
1 cup  romaine lettuce leaf
  1. Chop eggs. Wash, dry and tear romaine into bite size pieces, set aside. Cut tomato into 8 wedges, set aside.
  2. In large bowl, gently toss pasta, eggs, snow peas, onion, bell peppers, parsley, chives, and celery.
  3. In small bowl, whisk salt, pepper, mayonnaise, vinegar, and mustard. Drizzle dressing over pasta mixture and toss until well combined
  4. Chill until ready to serve. Serve on a bed of romaine lettuce leave, garnish with fresh tomato wedges.

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