Sometimes, a basic recipe can be one of the best. That’s just what the pasta shell salad is. Made with four ingredients, it easy and tasty. It’s not one that I’d put on any healthy salads list, but I would include it on a great summer salad list.

This is one of Gloria’s favorite side dishes and she’s always happy to come over if she knows I’ve made it. It’s a great summer time salad and it serves a crowd.

4 from 1 vote

Pasta Shells Salad

Course Salad

Ingredients

1 Box Pasta Shells (boiled and drained)
1 Bell Pepper (diced)
3 Hard boiled Eggs (chopped)
3-4 tbsp Mayonaise
1/4 tsp Salt
1/4 tsp Ground Black Pepper
1/4 tsp Paprika

Instructions

Boil pasta shells until tender. Drain in colander. Run cold water over shells.
Add eggs to small pot and allow to come to a boil. Set timer for 15 once water is boiling.
Dice bell pepper.
Remove shells from eggs and dice.
In a large mixing bowl, mix pasta with mayonnaise and stir.
Add in eggs and bell pepper and mix well.
Add salt, pepper, and paprika. Stir.
Chill for at least one hour prior to serving.
Prior to serving, spoon salad into serving dish and sprinkle ground black pepper and paprika lightly over the top of salad.

*Tip ~ How to peel hard boiled eggs:
After the eggs are done, run cold water into the pan over the eggs until they are no longer hot.
Place one egg into a small glass jar. While placing your hand over the jar opening, shake the jar vigorously.
Remove egg from jar and the shell will slide right off.

Simple, quick and tasty. It’s a great alternative to potato salad because it takes so much less time to make it.

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