Caesar Pasta Salad with Hard-Boiled Eggs
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $15.50
- Nutrition
- 570 cal · 29g protein
- quick
- make-ahead
🍳 2 pans + 1 bowl · Picky-eater safe bet: plain noodles
Caesar Pasta Salad with Hard-Boiled Eggs is a Italian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $16 in groceries. You'll need 2 pans + 1 bowl, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Dairy · Eggs · Gluten · Tree nuts · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 10 oz rotini pasta
- 6 count eggs
- ½ cup Caesar dressing
- 1 package grape tomatoes
- 1 count English cucumber
- 1 cup shredded Italian blend cheese
- ¼ cup pine nuts
- 1 tsp salt and pepper
Steps
- Place the eggs in a medium pot, cover with cold water, and bring to a boil. Turn off the heat, cover, and let sit 11 minutes, then move the eggs to a bowl of ice water. Peel and quarter once cool.
- Meanwhile, bring a large pot of salted water to a boil and cook the dry rotini 8 to 9 minutes until tender. Drain and rinse under cold water until cool.
- Toast the pine nuts in a dry skillet over medium heat 2 to 3 minutes, shaking the pan, until golden. Halve the tomatoes and dice the cucumber.
- In a large bowl, toss the pasta with the Caesar dressing, tomatoes, cucumber, and shredded cheese. Season with salt and pepper.
- Top with the egg quarters and toasted pine nuts and serve. Leftovers keep in the fridge for lunch the next day.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 29 g
- Carbohydrates
- 52 g
- Fiber
- 3 g
- Sugar
- 4 g
- Fat
- 26 g
- Saturated fat
- 9 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop