Deviled Egg Chickpea Pasta Salad
“Deviled Egg Chickpea Pasta Salad is a deliciously satisfying and versatile pasta side dish, perfect for elevating any gathering. Its delightful flavors and textures make it suitable for all occasions!”
Growing up in the Midwest we consumed a lot of pasta salad. Between church gatherings, picnics in the summer, or potluck with friends you could always count on someone bringing a bowl of pasta salad.
Fun fact: did you know Midwesteners even go as far as making a cookie salad? Yep, yep. Google that one when you have a hot second. BUT! Today, we are actually combining two of my dishes into one.
This Deviled Egg Chickpea Pasta Salad is a combination of deviled eggs and your basic pasta salad. There are few twists when it comes to making this dish, but I promise it will be in heavy rotation!
Let’s get started!
What’s in Deviled Egg Chickpea Pasta Salad?
When it comes to making side dishes for a crowd or meal prepping you want something that has some substance. This Deviled Egg Chickpea Pasta Salad comes fully loaded and will keep you satisfied all week! Bonus: totally kid-friendly! In this recipe you’ll find:
- Hard boiled eggs
- Red onion
- Apple Cider Vinegar
- Chickpea pasta
- Dijon mustard
- Pickle relish
Tips for Making Deviled Egg Chickpea Pasta Salad:
1) Hard boiled eggs. The best way to cook hard boiled eggs is to put a dozen eggs into a stock pot filled with water. Bring the water to a rolling boil. Turn off the heat (keep the stockpot on the burner), cover, and let the eggs sit in the pot for about 10 to 12 minutes. Once cooked, strain the water, and then remove the eggshells.
2) Chickpea pasta. We love using chickpea pasta in our household. Such a great alternative to regular pasta. However, please feel free to use whatever kind of pasta makes you happy!
3) Overnight. The longer this pasta salad sits in the fridge the better it will taste. Highly recommend making it a day or two before serving to allow the flavors blend.
Can I Substitute the Mayo?
Yes! You can definitely use Vegan Mayo as an alternative!
Can I Freeze this Pasta Salad?
Unfortunately, no. The pasta will become gummy and won’t taste right once it’s defrosted!
Can I Add a Meat Protein?
You bet! Grilled chicken would be so delicious or even steak!
Hope you enjoy this recipe! If you do make it please let me know! Love hearing from you!
More Pasta Salad recipes to enjoy:
- Roasted Potato Salad with Shishito Peppers
- Everything Spiced Potato Salad with Lox
- Greek Bruschetta Pasta Salad
- Moroccan Potato Salad
Deviled Egg Chickpea Pasta Salad
- 1/2 cup sliced red onion
- 1/4 cup apple cider vinegar
- 1 tsp granulated sugar
- 8 ounces chickpea elbow macaroni
- 12 hard boiled eggs
- 1/2 cup mayonnaise
- 3 tbsp Dijon mustard
- 1/2 tsp paprika
- 1/2 cup chopped sweet pickle
- 1 1/2 cups sliced celery
- salt and pepper to taste
- In a small saucepan add the red onion, apple cider vinegar, and granulated sugar. Stir to combine and bring the mixture to a simmer.
- Stir occasionally until the sugar has dissolved. Remove the saucepan from the heat and set aside.
- Fill a large stock pot with water and bring to a boil. Cook the chickpea pasta according to the package directions. Drain the pasta and set aside in a large serving bowl.
- Take the hard boiled eggs and halve them. Separate the yolks and egg whites into two separate mixing bowls. Coarsely chop the egg whites.
- Next, mash the egg yolks and then mix in the mayo, Dijon mustard, and onion/vinegar mixture. Season with salt, pepper, and paprika.
- In the large serving bowl with reserved chickpea pasta combine the egg whites, pickles, and celery. Add in the mustard dressing and toss to combine.
- Place in the fridge for at least an hour to chill and let the flavors combine!