Description
Portable pasta salad cups combining crisp lettuce, juicy tomatoes, salted non-pork bacon substitute, and creamy egg in a zesty vinaigrette. A no-fuss, customizable dish perfect for picnics or light meals.
Ingredients
8 oz (225g) penne, fusilli, or farfalle pasta
8 slices cooked non-pork bacon substitute (e.g., smoked turkey or plant-based), crumbled
1 medium cucumber, sliced
1 pint (220g) cherry or grape tomatoes, chopped
1 head romaine or red leaf lettuce, chopped
4 large hard-boiled eggs, peeled and chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and black pepper to taste
Optional: 1/4 cup chopped fresh herbs (parsley or basil)
Instructions
Cook pasta al dente according to package instructions. Drain and chill.
In a large bowl, toss pasta with cucumber, tomatoes, lettuce, eggs, and crumbled bacon.
Whisk together olive oil, vinegar, mustard, salt, and pepper. Pour over salad and mix gently.
Divide mixture into 8 prepared cups or small containers. Refrigerate for 30 minutes before serving.
Notes
Use gluten-free pasta for dietary restrictions
Store in airtight containers for up to 2 days
Add avocado slices or feta cheese for extra flavor
Adjust vinaigrette acidity to preference
- Prep Time: 15
- Cook Time: 10
- Category: Trending
- Method: Cold preparation
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 105mg
