18 Delicious Pasta and Egg Recipes Creative

You’re in for a treat! Whether you’re whipping up a quick weeknight dinner or indulging in some comfort food, our roundup of 18 Delicious Pasta and Egg Recipes is sure to inspire. From creamy carbonaras to hearty frittatas, these dishes blend simplicity with creativity. Dive in and discover your next favorite meal that’s as easy to make as it is to love. Let’s get cooking!

Spaghetti Carbonara with Poached Eggs

Who doesn’t love a twist on a classic? Today, we’re mixing up the traditional spaghetti carbonara by adding silky poached eggs on top for an extra layer of richness.

Ingredients

• Spaghetti – 8 oz
• Eggs – 4
• Pancetta – 4 oz, diced
• Parmesan cheese – ½ cup, grated
• Black pepper – ½ tsp
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. In a small bowl, whisk 2 eggs with grated Parmesan and black pepper. Tip: Room temperature eggs blend more smoothly.
4. Drain the pasta and immediately add it to the skillet with the pancetta. Remove from heat.
5. Quickly stir in the egg and cheese mixture, tossing constantly to create a creamy sauce. Use reserved pasta water to adjust consistency if needed.
6. Fill a medium saucepan with water and bring to a gentle simmer. Crack the remaining 2 eggs into the water and poach for 3-4 minutes for runny yolks.
7. Divide the pasta among plates and top each with a poached egg. Season with additional black pepper if desired.

Kick your carbonara up a notch with this version. The creamy pasta pairs perfectly with the runny egg yolk, creating a dish that’s both luxurious and comforting. Try serving it with a sprinkle of fresh herbs for a pop of color.

Pasta Frittata with Fresh Herbs

Believe it or not, turning last night’s pasta into today’s brunch is easier than you think. This pasta frittata with fresh herbs is your ticket to a no-fuss, flavorful meal that feels brand new.

Ingredients

• Cooked pasta – 2 cups
• Eggs – 6
• Fresh herbs (basil, parsley) – ¼ cup, chopped
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 350°F.
2. In a large bowl, whisk the eggs until smooth. Tip: Adding a pinch of salt to the eggs now helps them blend better.
3. Stir in the cooked pasta, fresh herbs, salt, and black pepper into the eggs. Mix well to ensure every piece of pasta is coated.
4. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Tip: Swirl the oil to coat the bottom evenly for a non-stick effect.
5. Pour the pasta and egg mixture into the skillet. Cook for 5 minutes without stirring to let the bottom set.
6. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the top is golden and the center is set. Tip: Check doneness by inserting a knife in the center; it should come out clean.
7. Let the frittata cool for 5 minutes before slicing. This resting time makes it easier to cut.

Now, this frittata is all about contrasts—crispy edges with a soft, herb-filled center. Serve it warm with a side of greens, or pack a slice for a picnic; it’s just as good at room temperature.

Egg Drop Noodle Soup

Zesty and comforting, this Egg Drop Noodle Soup is your go-to for a quick, satisfying meal. It’s simple, flavorful, and ready in no time.

Ingredients

• Chicken broth – 4 cups
• Eggs – 2
• Green onions – 2 tbsp, chopped
• Soy sauce – 1 tbsp
• Cornstarch – 1 tsp
• Water – 2 tbsp
• Noodles – 1 cup, cooked

Instructions

1. Pour the chicken broth into a pot and bring to a boil over medium-high heat.
2. While waiting for the broth to boil, whisk the eggs in a small bowl until fully blended.
3. Mix cornstarch with water in another bowl to create a slurry, then stir into the boiling broth to thicken slightly.
4. Reduce heat to low, then slowly drizzle the whisked eggs into the broth, stirring gently to create ribbons.
5. Add the cooked noodles to the pot, followed by soy sauce, stirring to combine.
6. Garnish with chopped green onions before serving.

The soup boasts silky egg ribbons and tender noodles in a savory broth. Serve it with a sprinkle of extra green onions or a dash of chili oil for an extra kick.

Garlic Butter Pasta with Sunny Side Up Eggs

Perfect for those lazy Sunday mornings or a quick weeknight dinner, this garlic butter pasta with sunny side up eggs is a game-changer. You’ll love how the creamy yolk mixes with the buttery pasta.

Ingredients

• Pasta – 8 oz
• Butter – 4 tbsp
• Garlic – 3 cloves, minced
• Eggs – 2
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parmesan cheese – ¼ cup, grated

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, melt butter in a large skillet over medium heat.
4. Add minced garlic to the skillet and sauté until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
5. Drain the pasta, reserving ½ cup of pasta water.
6. Add the drained pasta to the skillet with garlic butter, tossing to coat. If needed, add reserved pasta water a little at a time to loosen the sauce.
7. In a separate non-stick skillet, heat a small amount of butter over medium heat.
8. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 3-4 minutes. Tip: Cover the skillet with a lid for the last minute to ensure the whites are fully cooked.
9. Divide the garlic butter pasta between two plates, top each with a sunny side up egg, and sprinkle with grated Parmesan cheese. Tip: For an extra flavor boost, add a pinch of red pepper flakes to the pasta before serving.

Just imagine the creamy yolk blending into the garlicky, buttery pasta with each bite. Serve it with a side of crusty bread to soak up every last bit of that delicious sauce.

Creamy Avocado Pasta with Scrambled Eggs

Now, who doesn’t love a quick, creamy pasta dish that’s both satisfying and easy to whip up? This creamy avocado pasta with scrambled eggs is your go-to for a lazy weekend brunch or a speedy weeknight dinner.

Ingredients

• Pasta – 8 oz
• Avocado – 1, ripe
• Eggs – 2
• Garlic – 1 clove
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, mash the avocado in a bowl until smooth. Stir in the minced garlic, lemon juice, salt, and pepper.
3. Heat olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and scramble until just set, about 2-3 minutes. Tip: Don’t overcook the eggs; they’ll continue to cook when mixed with the pasta.
4. Drain the pasta and return it to the pot. Add the mashed avocado mixture and toss to coat, adding reserved pasta water as needed to reach desired creaminess.
5. Gently fold in the scrambled eggs, being careful not to break them up too much. Tip: For extra flavor, sprinkle with red pepper flakes or fresh herbs before serving.

Out of this world creamy with a hint of tang from the lemon, this pasta is a dream. Serve it with a side of crispy toast or a fresh salad for a complete meal.

Pasta alla Gricia with Crispy Egg

Wow, you’re in for a treat with this Pasta alla Gricia with Crispy Egg recipe. It’s a simple yet indulgent dish that combines crispy guanciale, creamy pasta, and a perfectly fried egg on top.

Ingredients

• Guanciale – 4 oz
• Pecorino Romano – ½ cup, grated
• Egg – 1
• Spaghetti – 8 oz
• Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook for 8-10 minutes, until al dente. Tip: Reserve ½ cup of pasta water before draining.
3. While the pasta cooks, cut the guanciale into ½-inch pieces.
4. Heat a large skillet over medium heat and add the guanciale. Cook for 5-7 minutes, until crispy. Tip: Render the fat slowly for maximum flavor.
5. Remove the guanciale with a slotted spoon and set aside, leaving the fat in the skillet.
6. Drain the pasta and add it to the skillet with the guanciale fat. Toss to coat.
7. Add the reserved pasta water, a little at a time, to create a creamy sauce.
8. Stir in the grated Pecorino Romano and black pepper until the cheese melts into the sauce.
9. Return the guanciale to the skillet and toss everything together.
10. In a separate non-stick skillet, fry the egg over medium heat until the white is set but the yolk is still runny, about 3 minutes. Tip: Cover the skillet to help the top of the egg cook without flipping.
11. Serve the pasta topped with the crispy egg.

Perfectly balanced, the dish offers a mix of textures from the crispy guanciale and egg to the creamy pasta. Try breaking the yolk over the pasta for an extra rich sauce.

Baked Pasta with Eggs and Cheese

Got a lazy Sunday morning and craving something cozy? You’ll love this baked pasta with eggs and cheese—it’s like a hug in a dish, perfect for those slow-start days.

Ingredients

• Pasta – 2 cups
• Eggs – 4
• Cheese – 1 cup, shredded
• Butter – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 350°F. This ensures even cooking and a perfectly melted cheese top.
2. Boil pasta in salted water until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain pasta and return it to the pot. Mix in butter until melted and evenly coated.
4. Whisk eggs, salt, and pepper in a bowl. Tip: Whisking well incorporates air, making the eggs fluffier.
5. Combine egg mixture with pasta, then stir in half the cheese.
6. Transfer to a greased baking dish and top with remaining cheese.
7. Bake for 20 minutes or until the top is golden and eggs are set. Tip: Let it sit for 5 minutes before serving for easier slicing.

Zesty and comforting, this dish boasts a creamy interior with a crispy cheese crust. Try serving it with a side of fresh greens for a balanced brunch.

Egg and Pasta Stir Fry with Vegetables

Kickstart your day with this quick and easy Egg and Pasta Stir Fry with Vegetables. It’s the perfect dish when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• Pasta – 2 cups
• Eggs – 2
• Vegetable oil – 2 tbsp
• Mixed vegetables (carrots, bell peppers, peas) – 1 cup
• Soy sauce – 1 tbsp
• Salt – ½ tsp

Instructions

1. Boil 4 cups of water in a large pot over high heat. Add the pasta and cook for 8-10 minutes until al dente. Drain and set aside.
2. Heat vegetable oil in a large pan over medium heat. Crack the eggs into the pan and scramble until fully cooked, about 2 minutes. Tip: Don’t overcook the eggs; they’ll continue to cook when mixed with other ingredients.
3. Add the mixed vegetables to the pan. Stir fry for 3-4 minutes until they’re just tender but still crisp. Tip: Cutting vegetables into uniform sizes ensures even cooking.
4. Add the cooked pasta to the pan. Pour in the soy sauce and sprinkle salt. Stir everything together for 2 minutes until well combined and heated through. Tip: A splash of water can help loosen the pasta if it sticks together.

Alright, this stir fry is all about the contrast—tender pasta, fluffy eggs, and crunchy veggies. Serve it straight from the pan for a cozy meal, or top with a sprinkle of cheese for an extra flavor boost.

Pasta Salad with Hard Boiled Eggs

Backyard barbecues and picnics just got better with this easy pasta salad. You’ll love the creamy texture and the protein boost from the hard-boiled eggs.

Ingredients

• Pasta – 8 oz
• Hard-boiled eggs – 4
• Mayonnaise – ½ cup
• Mustard – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook for 8-10 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This also helps the pasta salad stay fresh longer.
4. Chop the hard-boiled eggs into small pieces.
5. In a large bowl, mix together the mayonnaise, mustard, salt, and pepper.
6. Add the cooled pasta and chopped eggs to the bowl. Gently toss to coat everything evenly. Tip: For extra flavor, let the salad chill in the fridge for an hour before serving.

Great for a quick lunch or a side dish, this pasta salad is creamy with a slight tang from the mustard. Try serving it on a bed of greens for a colorful presentation.

One Pot Pasta with Eggs and Spinach

Dinner just got easier with this one-pot wonder. You’ll love how simple it is to whip up a comforting meal that’s packed with flavor and nutrients.

Ingredients

• Pasta – 8 oz
• Eggs – 4
• Spinach – 2 cups
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Water – 4 cups

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Pour in water and bring to a boil.
4. Add pasta and cook for 8 minutes, stirring occasionally.
5. Crack eggs directly into the pot, spacing them apart.
6. Cover and cook for 3 minutes for soft yolks, or 5 minutes for hard yolks.
7. Gently stir in spinach until wilted, about 1 minute.
8. Season with salt and pepper, then remove from heat.

Here’s the best part: the eggs create a creamy sauce that coats the pasta beautifully. Try topping it with grated Parmesan for an extra flavor boost.

Pasta with Fried Eggs and Tomato Sauce

This pasta dish is a game-changer for those nights when you want something comforting yet easy to whip up. Think of it as your go-to meal that combines simplicity with bold flavors.

Ingredients

• Pasta – 8 oz
• Eggs – 2
• Tomato sauce – 1 cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, about 3 minutes. Tip: Cover the skillet to help the whites cook through without flipping.
5. Remove the eggs from the skillet and set aside.
6. In the same skillet, add the tomato sauce and heat through, about 2 minutes. Tip: Add a splash of pasta water to thin the sauce if needed.
7. Drain the pasta and add it to the skillet with the tomato sauce, tossing to coat.
8. Season with salt and black pepper, then divide the pasta between two plates.
9. Top each serving with a fried egg.

Runny yolks mix with the tomato sauce to create a rich, creamy coating for the pasta. Serve it with a sprinkle of fresh herbs or grated cheese for an extra flavor boost.

Egg Yolk Ravioli with Pasta Dough

Zesty and rich, this egg yolk ravioli is a game-changer for your pasta night. You’ll love the creamy center paired with the tender pasta dough.

Ingredients

• Flour – 2 cups
• Eggs – 3
• Egg yolks – 4
• Salt – 1 tsp
• Olive oil – 1 tbsp
• Semolina flour – for dusting

Instructions

1. Mix 2 cups of flour and 1 tsp of salt on a clean surface, forming a well in the center.
2. Add 2 whole eggs and 1 tbsp of olive oil into the well. Gradually incorporate the flour into the wet ingredients until a dough forms.
3. Knead the dough for 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes at room temperature.
4. Divide the dough into 4 equal parts. Roll each piece into a thin sheet using a pasta machine or rolling pin, aiming for about 1/16 inch thickness.
5. Place small mounds of semolina flour on one sheet, then carefully place an egg yolk in the center of each mound.
6. Cover with another sheet of pasta, pressing around the yolks to seal. Use a ravioli cutter to separate each ravioli, ensuring edges are tightly sealed.
7. Bring a large pot of salted water to a gentle boil. Cook ravioli for 3-4 minutes until pasta is tender but firm.
8. Remove with a slotted spoon, letting excess water drain before plating.

Kick your pasta game up a notch with these ravioli. The burst of egg yolk creates a luxurious sauce, perfect with a sprinkle of parmesan or a drizzle of truffle oil. Serve immediately for the best texture.

Pasta with Scrambled Eggs and Smoked Salmon

Guess what? You can whip up a fancy breakfast or a quick dinner with just a few ingredients. This pasta with scrambled eggs and smoked salmon is a game-changer.

Ingredients

• Pasta – 8 oz
• Eggs – 4
• Smoked salmon – 4 oz
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Boil a large pot of water. Add pasta and cook for 8-10 minutes until al dente. Drain and set aside.
2. In a bowl, whisk eggs with salt and black pepper until well combined.
3. Heat butter in a non-stick skillet over medium heat. Pour in the eggs and stir gently with a spatula for 2-3 minutes until softly scrambled.
4. Add the cooked pasta to the skillet with the eggs. Toss gently to combine.
5. Fold in the smoked salmon pieces and cook for another minute just to warm through.

Delightfully creamy eggs hug each strand of pasta, while the smoked salmon adds a luxurious touch. Serve it with a sprinkle of fresh dill or a squeeze of lemon for an extra zing.

Eggplant and Egg Pasta Bake

Now, imagine coming home to a dish that’s both comforting and a bit fancy, without any of the fuss. This eggplant and egg pasta bake is your weeknight hero, combining creamy textures with a hearty finish.

Ingredients

• Eggplant – 1 large, diced
• Pasta – 8 oz
• Eggs – 4
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Marinara sauce – 2 cups
• Mozzarella cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F.
2. Boil the pasta in salted water until al dente, about 8 minutes, then drain. Tip: Save a cup of pasta water for adjusting sauce consistency later.
3. While pasta cooks, heat olive oil in a pan over medium heat. Add eggplant and sauté until golden, about 5 minutes.
4. Add minced garlic to the pan, cooking for 1 minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
5. Mix the cooked pasta, eggplant, and marinara sauce in a baking dish. Make 4 wells in the mixture and crack an egg into each.
6. Sprinkle mozzarella cheese over the top and bake for 15 minutes, or until the eggs are set but yolks are still runny. Tip: For firmer yolks, bake for an additional 5 minutes.

Let this bake cool for a few minutes before diving in. The eggs add a rich creaminess that pairs perfectly with the smoky eggplant and tangy marinara. Try serving it with a side of crusty bread to scoop up every last bit.

Pasta with Soft Boiled Eggs and Bacon

Let’s dive into a dish that’s as comforting as it is easy to whip up. Pasta with soft boiled eggs and bacon is your go-to for a quick, satisfying meal that feels a bit fancy without the fuss.

Ingredients

• Pasta – 8 oz
• Bacon – 4 slices
• Eggs – 2
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parmesan cheese – ¼ cup, grated

Instructions

1. Fill a large pot with water, add a pinch of salt, and bring to a boil over high heat.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat a skillet over medium heat and cook the bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain.
4. In a small pot, bring water to a gentle boil. Carefully add the eggs and cook for 6 minutes for soft boiled. Tip: Use a slotted spoon to lower the eggs in to avoid cracking.
5. Drain the pasta and return it to the pot. Crumble the bacon into the pasta.
6. Peel the soft boiled eggs and slice them in half. Add them to the pasta.
7. Season with salt and black pepper, then toss gently to combine. Tip: The yolk will create a creamy sauce when mixed with the pasta.
8. Sprinkle with grated Parmesan cheese before serving.

Creamy yolks mix with the salty bacon and pasta for a dish that’s rich in flavor. Try topping with fresh herbs or a drizzle of olive oil for an extra touch.

Egg and Pasta Casserole with Mushrooms

Back in the day, comfort food meant something simple yet satisfying. This egg and pasta casserole with mushrooms is just that—a hearty, easy-to-make dish that feels like a warm hug.

Ingredients

• Pasta – 2 cups
• Eggs – 4
• Mushrooms – 1 cup, sliced
• Milk – ½ cup
• Cheese – 1 cup, shredded
• Salt – ½ tsp
• Pepper – ¼ tsp
• Butter – 2 tbsp

Instructions

1. Preheat your oven to 350°F. This ensures it’s hot enough to cook the casserole evenly.
2. Boil the pasta in salted water until al dente, about 8-10 minutes. Drain and set aside.
3. In a skillet, melt butter over medium heat. Add mushrooms and sauté until golden, about 5 minutes. Tip: Don’t overcrowd the pan to get them nicely browned.
4. Whisk eggs, milk, salt, and pepper in a bowl. Stir in the cooked pasta and mushrooms.
5. Pour the mixture into a greased baking dish. Sprinkle cheese on top. Tip: For extra flavor, mix in some of the cheese with the egg mixture before baking.
6. Bake for 25-30 minutes, or until the top is golden and the center is set. Tip: Let it sit for 5 minutes before serving to make slicing easier.

Now this casserole comes out creamy with a slight crunch from the golden top. The mushrooms add an earthy depth, making it perfect for a cozy dinner. Try serving it with a side of fresh greens for a balanced meal.

Pasta with Eggs and Peas in Cream Sauce

Zesty flavors come together in this simple yet satisfying dish that’s perfect for any night of the week. You’ll love how the creamy sauce coats every bite, making it a comforting meal that’s ready in no time.

Ingredients

• Pasta – 8 oz
• Eggs – 2
• Peas – 1 cup
• Heavy cream – 1/2 cup
• Parmesan cheese – 1/4 cup
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Butter – 1 tbsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, melt butter in a large skillet over medium heat.
4. Add the peas to the skillet and sauté for 2 minutes, just until they’re bright green.
5. In a bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper.
6. Drain the pasta, reserving 1/2 cup of the pasta water.
7. Return the pasta to the pot and immediately pour the egg mixture over it, stirring quickly to coat the pasta without scrambling the eggs.
8. Add the sautéed peas and reserved pasta water to the pot, stirring until the sauce is creamy and everything is well combined.
9. Serve immediately, garnished with extra Parmesan cheese if desired.

Every bite of this dish is a creamy, dreamy delight, with the peas adding a sweet pop of flavor. Try serving it with a sprinkle of fresh herbs or a side of crusty bread to soak up the sauce.

Deviled Egg Pasta Salad

You’ve probably got those leftover hard-boiled eggs staring at you from the fridge, and here’s the perfect way to give them a delicious second life. This Deviled Egg Pasta Salad is a creamy, tangy twist on two classics that’ll be the star of your next picnic or potluck.

Ingredients

• Pasta – 8 oz
• Mayonnaise – ½ cup
• Mustard – 2 tbsp
• Vinegar – 1 tbsp
• Hard-boiled eggs – 6
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Tip: Salt the boiling water for extra flavor.
2. Drain the pasta and rinse under cold water to stop the cooking process. Tip: A quick drizzle of olive oil can prevent sticking.
3. In a large bowl, mix mayonnaise, mustard, vinegar, salt, and pepper until smooth.
4. Chop the hard-boiled eggs into small pieces and gently fold them into the dressing.
5. Add the cooled pasta to the bowl and toss until everything is evenly coated. Tip: Let it chill in the fridge for an hour to enhance the flavors.

One bite of this salad and you’ll love the creamy texture with the slight tang from the mustard and vinegar. Serve it on a bed of greens for a colorful presentation or scoop it into lettuce cups for a fun, handheld option.

Conclusion

These 18 Delicious Pasta and Egg Recipes offer a treasure trove of inspiration for home cooks looking to spice up their meal rotation. From quick weeknight dinners to cozy weekend brunches, there’s something for everyone. We’d love to hear which recipes you try and adore—drop a comment below with your favorites! Don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.