Mealime recipe · lives on in MealPot
Caesar Pasta Salad with Tomatoes, Cucumber, Pine Nuts & Eggs
- 25 min
- 2–6 servings
- 692 kcal / serving
A light, creamy pasta salad with crisp vegetables, pine nuts, and a tangy Caesar dressing. It comes together quickly for a weeknight meal and holds up well for leftovers.
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Ingredients
- ¼ cupCaesar dressing
- ½English cucumber
- ½ pintgrape tomatoes
- 3hard-cooked eggs, peeled
- ⅛ cuppine nuts
- 5 ozrotini pasta
- ½ cupshredded cheese, Italian blend
- English cucumbers
From the pantry: salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon
Directions
- Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just tender, about 8–10 minutes.
- Quarter the eggs and set them aside.
- Wash, dry, trim, and quarter the cucumber lengthwise, then cut crosswise into bite-sized pieces; transfer to a medium bowl.
- Wash, dry, and halve the grape tomatoes. Add them to the cucumber in the bowl.
- When the pasta is ready, drain it and rinse under cold water to cool. Add the pasta to the bowl with the vegetables.
- Stir in the shredded cheese, Caesar dressing, and pine nuts until everything is evenly coated.
- To serve, divide the pasta salad onto plates or bowls and top with the egg quarters.
Two tips
- Prep the vegetables ahead and keep them in the bowl ready to mix with the pasta for a faster assembly.
- Turn this into a lighter dish by serving without the cheese or with a drizzle of extra dressing over a bed of greens.
Nutrition per serving
- Calories
- 692 kcal
- Protein
- 27 g
- Carbs
- 64 g
- Fat
- 37 g
- Fiber
- 4 g
- Sodium
- 645 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.