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Pasta and Egg Salad

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Pillsbury Kitchens
Updated Sep 23, 2008
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Make an everyday favorite easily when you've got leftover ham and hard cooked eggs.

Pasta and Egg Salad

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Ingredients 6
  • Servings 6
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    In large bowl, combine eggs, cooked macaroni, broccoli and all remaining ingredients; mix well. Refrigerate at least 1 hour before serving.

Nutrition

330 Calories
18g Total Fat
15g Protein
28g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
330
Calories from Fat
160
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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