"Deviled Egg" Pasta Salad with Cucumber, Bell Pepper, Celery & Parsley

Directions

1. Boil the eggs: place the eggs in a small saucepan, cover with hot tap water, and bring to a boil. Lower the heat and simmer 8 minutes, then cool quickly in ice water or under cold running water.
2. Cook the pasta: in a medium saucepan, bring water to a boil with a pinch of salt. Add the pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to stop the cooking; set aside.
3. Prep the vegetables and herbs: wash and dry the celery, cucumber, and bell peppers. Dice the celery and cucumber; seed and dice the peppers. Strip the parsley leaves from the stems and mince them; set aside with the chopped veggies.
4. Make the yolk dressing: in a small bowl, mash the yolks and whisk in mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper until smooth.
5. Combine the fillings: add the chopped egg whites to the bowl with the vegetables, then pour in the dressing and toss to coat.
6. Assemble and serve: fold the cooled pasta into the veggie mixture until evenly distributed, then divide onto plates or bowls and serve.