Description

If needing a great pasta salad, look no further. It can be served as a side or even a main dish. It's a great one to make in advance and serve for lots of different occasions.

Ingredients

• 1 T. salt, for the cooking water
• 8 oz. ditalini pasta, small penne, or elbow macaroni
• 6 hard boiled eggs plus more for garnish, if desired
• 3/4 c. mayonnaise
• 1 1/2 T. Dijon, yellow mustard or combination of both
• 1 t. white vinegar, or fresh lemon juice
• 1 clove garlic, finely minced
• 1/4 to 1/2 t. kosher salt, or to taste
• 1/4 t. smoked paprika plus more for garnish, if desired
• 1/8 - 1/4 t. cayenne pepper
• 1-2 T. red onion, finely chopped
• 2 T. green onions, chopped plus more for garnish, if desired
• 1/4 c. cooked and crumbled bacon

Steps

1. Cook pasta according to package directions, adding 1 T. salt to the water as it is cooking. Drain; rinse in cold water until pasta is cool.
2. Meanwhile, peel the eggs; separate the yolks from the whites. Chop the egg whites; set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large bowl. Scrape the strainer clean. Add the mayonnaise, mustard, vinegar, garlic, salt, pepper and paprika to the bowl with the egg yolks; stir to combine.
3. Add the cooled pasta to the dressing in the bowl; stir to coat the pasta. Add red onion, green onions, and egg whites. Stir to combine.