Quick Surimi Pasta Salad with Hard-Boiled Eggs Recipe

If you’re looking for a bright, quick meal that feels fresh but packs plenty of flavor, this surimi pasta salad with hard-boiled eggs is exactly what you need. The mix of tender pasta, savory surimi sticks, and creamy eggs makes for a balanced and satisfying dish that’s also easy to whip up on any busy day.

this Recipe

You’ll enjoy how the flavors come together effortlessly, and the best part is you can prepare this surimi pasta salad in under 30 minutes. Whether for a picnic, lunch, or a light dinner, it’s a versatile recipe that will soon become a go-to in your kitchen.

Why You’ll Love This Recipe

• Ready in just 20 minutes, perfect for quick meals.
• Combines protein-rich hard-boiled eggs and surimi for great nutrition.
• Fresh, light, and satisfying with a creamy lemony dressing.
• Easy to customize with your favorite veggies or herbs.
• Serves well chilled, making it ideal for meal prep or picnics.

Ingredients

Gather these simple ingredients to make your surimi pasta salad with hard-boiled eggs:

• 8 ounces rotini or penne pasta
• 6 ounces surimi sticks, chopped
• 4 large eggs
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper to taste

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4
• Calories: Approximately 320 per serving

How to Make Salade de Pâtes au Surimi et Œufs Durs: un délice express à découvrir ! – Cuisiner Avec Eva

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool.
2. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain, cool in ice water, peel, and chop roughly.
3. In a large mixing bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy.
4. Add the cooked pasta, chopped surimi, cherry tomatoes, cucumber, red onion, and chopped eggs to the bowl. Toss gently to combine and coat everything evenly with the dressing.
5. Sprinkle fresh parsley over the salad and give it one last light toss. Refrigerate for at least 15 minutes before serving to let the flavors meld.

Tips for the Best Results

• Cook pasta just until al dente so it holds texture after cooling.
• Use fresh, high-quality surimi for the best flavor and texture.
• Chill the salad before serving to enhance the refreshing taste.
• Customize with herbs like dill or chives to your preference.
• For extra crunch, add diced celery or bell peppers.

Storage and Reheating

Store your surimi pasta salad in an airtight container in the refrigerator for up to 3 days. Keep it chilled to maintain freshness and the creamy texture of the dressing.

This salad is best served cold and doesn’t require reheating. Just give it a quick stir before serving and enjoy a ready-to-eat meal anytime.

Frequently Asked Questions

Can I use other types of pasta for this salad?

Absolutely! Any short pasta like fusilli, farfalle, or shells works wonderfully, just choose one that holds dressing well.

Is surimi the same as imitation crab?

Yes, surimi is processed fish meat often shaped and flavored to resemble crab meat, making it an affordable and tasty alternative.

Can I prepare this salad in advance?

Yes, it’s ideal for meal prep. Make it a few hours ahead or even the night before to allow flavors to meld nicely.

How do I keep the salad from becoming soggy?

Rinsing pasta with cold water immediately after cooking stops it from cooking further and reduces sogginess. Also, keep the salad refrigerated until serving.