Red White and Blue Pasta Salad (Print version)
A festive chilled pasta salad with red and blue rotini, chopped eggs, celery, red onion, and creamy lemon-mustard dressing.
# Ingredients:
For the pasta
01 -
1 lb (450 g) rotini pasta
02 -
1 tablespoon olive oil
03 -
4-6 drops red liquid food coloring
04 -
4-6 drops blue liquid food coloring
05 -
2 tablespoons water, divided
For the salad
06 -
4 large hard-boiled eggs, cooled and chopped
07 -
1/2 cup finely diced celery
08 -
1/4 cup finely diced red onion
09 -
1 cup mayonnaise
10 -
2 tablespoons sweet relish
11 -
3 tablespoons fresh lemon juice
12 -
3/4 teaspoon dry mustard
13 -
1 teaspoon kosher salt, plus more for pasta water
14 -
1/2 teaspoon black pepper
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the rotini until al dente according to the package directions, then drain and rinse under cool water.
02 -
Divide the cooled pasta into three equal portions. Mix red food coloring with 1 tablespoon water in one bowl and blue food coloring with 1 tablespoon water in another, then toss one pasta portion in each color. Leave the third portion plain.
03 -
Drain off any extra coloring liquid. Toss the pasta with olive oil, spread it in shallow bowls or on a tray, and chill for at least 30 minutes.
04 -
In a large bowl, whisk mayonnaise, relish, lemon juice, dry mustard, kosher salt, and black pepper until smooth. Taste and adjust with more lemon or salt if needed.
05 -
Add the red, white, and blue pasta to the dressing with the chopped eggs, celery, and red onion. Fold gently until coated without breaking up the eggs too much.
06 -
Cover and refrigerate for at least 1 hour before serving. Stir gently, taste once more, and serve cold.
# Good to know:
01 -
Plan for at least 1 hour of chilling time after mixing.
02 -
Best served cold the same day, but leftovers keep well for up to 3 days.
03 -
Use separate bowls for the colored pasta to keep the white pasta bright.