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Pasta and Egg Salad

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Pasta and Egg Salad
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 6
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Make an everyday favorite easily when you've got leftover ham and hard cooked eggs.

Ingredients

3
eggs
7
oz. (2 cups) uncooked small shell macaroni
2
cups frozen broccoli florets
1 1/2
cups cubed cooked ham
1/4
cup chopped celery
3/4
cup purchased Caesar salad dressing

Directions

  • 1 Place eggs in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; coarsely chop.
  • 2 Meanwhile, cook macaroni to desired doneness as directed on package, adding broccoli during last 5 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.
  • 3 In large bowl, combine eggs, cooked macaroni, broccoli and all remaining ingredients; mix well. Refrigerate at least 1 hour before serving.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
330
(
Calories from Fat
160
)
Daily Value
Total Fat
18g
28%
(
Saturated Fat
4g
20%
)
Cholesterol
130mg
43%
Sodium
910mg
38%
Total Carbohydrate
28g
9%
(
Dietary Fiber
1g
4%
,
Sugars
3g
)
Protein
15g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 Vegetable; 1 Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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