This colorful Easter pasta salad is a fun and festive addition to your holiday table. With rotini pasta, fresh vegetables, and sweet Easter candy-coated chocolates, it’s a delightful mix of creamy, crunchy, and colorful flavors that everyone will love.
Ingredients
- 12 oz rotini pasta
- 1 cup diced red bell pepper
- 1 cup diced orange bell pepper
- 1 cup diced celery
- 1/2 cup diced red onion
- 1 cup shredded cheddar cheese
- 1 cup Easter candy-coated chocolate eggs
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool.
- In a large mixing bowl, combine cooled pasta, red and orange bell peppers, celery, red onion, and cheddar cheese.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
- Pour dressing over pasta mixture and toss to coat evenly.
- Gently fold in Easter candy-coated chocolate eggs, being careful not to crush them.
- Cover and refrigerate for at least 1 hour to let flavors meld.
- Optional: Garnish with chopped fresh parsley before serving.
Tips for Perfect Pasta Salad
- Rinse pasta under cold water to stop cooking and keep it firm.
- Add candy eggs just before serving if you want them to remain crunchy and colorful.
- Adjust dressing to taste; add a little more vinegar or mustard for extra tang.
- Make ahead: Pasta salad can be made a day in advance for convenience.
Conclusion
This Easter pasta salad is a festive and easy dish that combines creamy dressing, fresh vegetables, and sweet chocolate eggs for a playful holiday treat. Perfect for brunches, picnics, or family gatherings, it’s a dish that’s as cheerful to look at as it is delicious to eat.