Bacon and Egg Pasta Salad is perfect to use up leftover hard boiled eggs and makes a delicious lunch or light dinner – on the table in under 30 minutes !

If you have been cooking like me over the Easter weekend, you most probably sit with a bunch of hard boiled eggs and are not really in the mood for yet another, deviled egg.

I am usually also very lazy after a holiday, whether it is one day or a whole weekend, and this Bacon and Egg Pasta Salad is the answer to both.

You can use up the Eggs in this salad and the salad itself is quick to throw together, you can make it in advance, and you should have all the ingredients on hand.

If not, you can make so many changes, add Leeks or Asparagus instead of Celery. Plain white Onion can be used in place of the Red Onion, and you can use just about any Pasta imaginable.

This is also the perfect salad to take with on picnics or to any gathering. Keep it in a cooler box though as the Mayonnaise will go bad if left without chilling too long.

I am a leftover-brunch kind of person and will devour most leftovers during the following morning. But I have made the Bacon and Egg salad and had leftovers which kept well for two days after I made the salad. (Remember to keep it in an airtight container in the refrigerator.)

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This is a large salad and as a side will serve 8, as a main meal 4 – 6 people, depending on ages. I always make a small appetizer when we only have the salad as a main meal (and of course a dessert! for afterwards)

Bacon and Egg Pasta Salad

Bacon And Egg Pasta Salad

Linda Nortje

Bacon and Egg Pasta Salad is perfect to use up leftover hard boiled eggs and makes a delicious lunch or light dinner - on the table in under 30 minutes !

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Course Light Dinner, Lunch, Salad

Prep Time 15 minutes mins

Total Time 15 minutes mins

Cook ModePrevent your screen from going dark

Servings 12 Servings

Ingredients

  

1x2x3x

• 250 g Elbow Macaroni raw weight, cooked, rinsed, drained ( 8 oz )
• 8 Eggs hard boiled, chopped roughly
• 250 g Bacon Bits cooked ( 8 oz )
• 1 cup Celery chopped
• ½ cup Red Onion chopped

DRESSING:

• 1 ½ cups Mayonnaise
• 1 t Salt
• ¾ t Black Pepper

Instructions

 

• Be sure all the cooked ingredients have cooled completely – toss all together in a mixing bowl 
• Combine the ingredients for the dressing and stir through the salad - chill at least 30 minutes

Notes

Total time does not include chilling time

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Transfer to a serving dish and enjoy !

LINDA

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