This Chive & Egg Pasta Salad is spring in a bowl. It celebrates the first clumps of bright chives or green onions and the crisp bite of first radishes, all combined into a light, tangy pasta salad that’s perfect for barbecues, picnics, or a simple outdoor meal. (Skip to recipe.)
Spring has arrived in the yard, and everywhere I look there are fresh, green signs of the season. In northern Alberta our spring and fall can feel very brief, but when they arrive they come on fast: one week the ground is bare, the next it’s carpeted in green. I love using the season’s first ingredients—fresh eggs from our hens and the new tender chives—to make this bright, simple salad.
Our hens are laying well right now, so eggs appear in many dishes. The young chickens are still in their temporary pen and enjoying outdoor time, and the garden is yielding early treats—chives, rhubarb, and the first stalks of asparagus. I often reach for chives because they’re milder than onion and add a gentle, herbal onion note without overwhelming the other flavours.
This salad uses a few simple components: short cooked pasta, hard-boiled eggs, crisp radishes, and plenty of chopped chives. The egg yolks become a silky, golden base for a creamy, tangy dressing when mashed and emulsified with oil and vinegar.
Chive & Egg Pasta Salad is Springtime in a Bowl
To prepare the salad, chop the chives finely so they distribute evenly and give a subtle onion flavour. Thinly slice the radishes—using a mandoline speeds the process and produces nice, even slices. Separate the hard-boiled egg yolks from the whites, chopping the whites and mashing the yolks into a smooth paste with a touch of water. Whisk in oil, vinegar, mustard, salt, and pepper to make a creamy golden dressing.
Combine the cooked and cooled pasta with the chopped egg whites, sliced radishes, and sliced chives. Pour the dressing over everything and toss to coat. Let the salad rest about 30 minutes so the flavours meld—this also lets the dressing soften the pasta and bring out the chive and radish notes.
The finished salad is bright, creamy, and crunchy all at once. Serve it as a side for grilled meats or as a light main with a green salad and slices of ham. It travels well for potlucks and picnics, and it keeps in the fridge for a day or two—radishes will gradually soften and may turn slightly pink after that.
Springtime Chive & Egg Pasta Salad
- 2 cups (8 oz / 250 g) uncooked macaroni or other short pasta shape, gluten-free or regular (about 4 cups cooked)
- 4 large eggs
- 1 bunch radishes (about 1 cup / 150 g thinly sliced)
- 1½–2 cups finely sliced chives (or green parts of spring onions/scallions)
- 2 tablespoons (30 ml) water
- 6 tablespoons (90 ml) oil (avocado or neutral oil works well)
- 3 tablespoons (45 ml) white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
Cook the pasta in lightly salted water according to package directions. Drain and rinse under cold running water until cooled; drain well.
Hard-boil the eggs and cool them quickly in cold water. Peel, separate the yolks from the whites, chop the whites coarsely and set aside. Mash the yolks in a small bowl with a fork, adding the water a little at a time until smooth.
Trim and very thinly slice the radishes. Slice the chives finely.
Make the dressing: After mashing the yolks, whisk in the oil slowly to create a thick, golden emulsion. Stir in the vinegar, mustard, salt, and pepper to taste.
Assemble: Toss the cooked pasta, chopped egg whites, radishes, and chives in a large bowl. Pour the dressing over the salad and toss until well coated. Let the salad rest about 30 minutes for the flavours to meld, toss again, and serve. The salad can be made a few hours ahead.
This keeps refrigerated for 1–2 days; the radishes will lose some crunch and may develop a pink tinge after that.
Serves 6–8 (makes about 7 cups).
Guten Appetit!
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A few other ways to use extra hard-boiled eggs: Eiersalat (German egg salad with apples and pickles), Creamy Egg and Quinoa Bake, Bacon, Egg, and Spinach Salad with Mustard Vinaigrette, Ham ’n Egg Salad with Flax Crackers, Classic Pickled Eggs, Turmeric Pickled Eggs.
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Kitchen notes: Any small pasta shape works well—macaroni, shells, or corkscrews are all good choices. Letting the salad rest before serving improves the flavour.
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You might also like: Classic Macaroni Salad with Two Different Dressings; Chicken Pasta Salad; Springtime Quinoa Salad with Asparagus, Cucumbers, and Peas; Shrimp Salad with Lemon Dill Dressing.