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Egg Salad Italia

This healthy recipe comes from NDSU Extension Service.


  • 1/2 c. reduced fat Italian dressing
  • 1/2 tsp. oregano leaves, crushed
  • 1/4 tsp. garlic powder
  • 8 oz. spiral pasta or elbow macaroni, cooked and drained
  • 2 c. sliced zucchini (1-2 small zucchini)
  • 1 1/2 c. sliced fresh mushrooms
  • 1/3 c. red onion, chopped
  • 4 hard-cooked eggs, wedged


In large bowl, stir together dressing, oregano and garlic powder until well blended. Stir in pasta, zucchini, mushrooms and onion until evenly coated with dressing. Cover and chill to blend flavors. Just before serving, gently toss with eggs until evenly coated with dressing.

Makes four servings.

Per serving: 350 calories and 10 grams (g) of fat.

Filed under: eggs, vegetables, grains
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