Tomato Pasta Salad with Deviled Eggs

Let’s start at the beginning. The time when I didn’t ever like pasta salad. I would see it at summer picnics and BBQS and a slow cringe would creep up on me. It was thick, mayonaisey (it could be a word!) and all around unappealing. I liked my pasta hot and with red wine, thank you very much.

But then this thing happened, a couple of years ago – I tried a cold pasta salad made with lots of fresh vegetables and olive oil dressing. It was good. It was really good. It changed everything. Now, I enjoy lots of varieties of summer pasta salads with a variation of veggies and olive oil based dressings. My mom made this recipe and I thought it was delicious. The addition of Deviled Eggs made it over the top and I thought it would be the perfect side to spicy BBQ. 


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Tomato Pasta Salad with Deviled Eggs

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  • Author: Emily Smith
  • Total Time: 1440


A fresh summer salad that works as an entree or the perfect BBQ side dish.


  • 4 cups cooked gluten-free penne al dente
  • ¼ cup finely chopped celery
  • 1 teaspoon finely chopped onion
  • ½ cup feta cheese coarsely crumbled
  • 1 pint cherry tomato cut in halves
  • ¼ cup Moroccan spicy black olives pitted and chopped coarsely
  • ¼ cup olive oil with 1 tsp maple syrup
  • salt and pepper
  • 4 prepared Deviled Eggs (see instructions)


  1. Prepare the gluten-free pasta according to directions on box.
  2. Prepare all other ingredients.
  3. Allow the pasta to cool for 10-15 minutes.
  4. In a medium bowl, mix all ingredients with oil and maple syrup.
  5. Add in pasta and coat well (add a little bit more olive oil if need be, so it’s well covered).
  6. Refrigerate overnight to allow for the flavours to come out fully.

To make Deviled Eggs you will need

  1. 4 Eggs
  2. 1 Teaspoon Vinegar
  3. 1 Teaspoon Oil
  4. 1/2 Teaspoon Mustard
  5. pinch of Salt
  6. pinch of Pepper
  7. 1/2 Teaspoon Paprika
  8. 1/4 Teaspoon Worcestershire sauce
  9. Place 4 eggs in a pot, fill with water about 1 inch above the top of the eggs.
  10. Cover the pot and bring the water to a boil.
  11. Remove the pot from the stove and let sit for 15 minutes to complete the boiling process and harden the yolk centres.
  12. Run cold water into the pot or remove eggs and place into an ice bath. Allow the hard-boiled eggs to sit for 5 minutes until cold.
  13. Peel the egg shells. Be careful to not damage the egg whites.
  14. Cut the eggs in half, lengthwise.
  15. Gently apply pressure to the edges, squeeze the egg yolk centres out. You can also use a spoon to scoop out the yolks. Place the egg yolks into a mixing bowl and the egg white halves onto your serving plate.
  16. Mix in your ingredients – vinegar, oil, mustard, salt and pepper, sugar, and Worcestershire sauce – into the bowl with the egg yolks.
  17. Blend until smooth, adding more spices according to your preference.
  18. Using a spoon spread the filling into the egg white halves.
  19. Sprinkle paprika on top.
  20. Serve on top of pasta salad.
  • Prep Time: 20


  • Serving Size: 4


So how about you? Do you like cold pasta salad? Do you have a favourite recipe that you make for picnics and potlucks? Do share!

Emily Smith
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