Pasta egg salad

Pasta egg salad

Pasta egg salad

We are deep into the no-cook days of summer. The time of year I feel my blog gets slow and standard. Lots of smoothie, veggie burger and salad recipes. Don’t get me wrong, these are all staples of my diet, but it doesn’t make for good food blogging. But they days are too hot to make anything else. And I don’t have the inspiration from a CSA the way I do in the fall- to springtime. So this is what you get. Because this is what I’m really eating. And as you can see, I’m chasing light in the photo, so this is a great quick meal for last minute so you aren’t stuck all day in the kitchen.

Since I’m eating salad as a meal, I have to really plan to make it a complete meal. In this salad’s case, it means eggs for protein and a bed of spinach for calcium and my “something green” (like a bride’s something ¬†blue, but different). And with relish and yogurt or mayo, this adds some salty and sweet. It wouldn’t be bad with some black olives either, if that is your thing.

Pasta egg salad

4 side servings


  • 1 1/2 cup uncooked pasta of your choice (I used spiral pasta but elbow would be great, too), cooked
  • 2 hardboiled eggs, roughly chopped
  • 2 stalks celery, sliced
  • 1 large carrot, sliced
  • 1/3 cup mayonnaise/Greek yogurt (plus a little sugar to sweeten, if using Greek yogurt)
  • 2 tablespoons pickle relish
  • Salt and pepper to taste


  1. Combine all ingredients.
  2. Let them blend together for an hour.
  3. Eat.

That’s it. Simple, right? Exactly why I make it in the summer!

What is your go-t0 summer staple meal when it’s just too hot to cook?


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