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Creamy Deviled Egg Layered Pasta Salad
The Deviled Egg dressing in my Creamy Layered Pasta Salad has to be the best dressing I think I have ever made. Creamy, egg-y, tangy and bold!
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8
Ingredients
- 6 slices bacon, cooked and chopped
- 12 hard boiled eggs, divided
- 8 oz. pasta, cooked and drained
Dressing:
- 1 avocado
- 3 tbsp red wine vinegar
- 2 tbsp horseradish sauce
- 1 tbsp brown mustard
- 1/2 cup low-fat mayo
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1/4 tsp kosher salt
- 2 tbsp olive oil
Salad:
- 2 cups baby spinach
- 1 cup red sweet pepper, julianed
- 1 cup yellow sweet pepper, julianed
- 1 cucumber, seeded and sliced
- 1/2 red onion, sliced thin
- 1 cup sugar snap peas
- 1/2 cup Colby and Monterey Jack cheese, finely shredded
- 2 green onions, sliced thin
Instructions
Dressing:
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Place six hard boiled egg yolks in a food processor.
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Add avocado through salt to the eggs.
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Puree until smooth. With processor running, slowly pour in olive oil.
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Continue to process until creamy and smooth. Chill in refrigerator until ready to use.
Salad
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In a large clear glass salad or trifle bowl assemble salad layer.
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In bottom of bowl place a layer of baby spinach.
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Top with peppers and a layer of pasta.
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Cover pasta with a layer of Deviled Egg Creamy Vinaigrette.
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Continue to layer onions, cucumber, remaining sliced hard boiled eggs, another layer of pasta and the snap peas.
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Top with remaining Deviled Egg Creamy Vinaigrette.
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Sprinkle with cheese, bacon and green onion.
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Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 24.
Recipe Notes
By Quinn Caudill for DadWhats4Dinner.com © 2016