A delightful and refreshing pasta salad featuring a creamy dressing and fresh vegetables, perfect for any occasion.
Cook the pasta in a large pot of boiling salted water until al dente. Drain and rinse with cold water.
Rinsing the pasta with cold water stops the cooking process and cools it down for the salad.
Hard-boil the eggs by placing them in a pot, covering with water, and boiling for 10 minutes. Cool in ice water and peel.
Adding a pinch of salt to the boiling water can make peeling the eggs easier.
Chop the zucchini, green onions, and eggs into small pieces.
Ensure uniform chopping for even distribution in the salad.
Whisk together mayonnaise, mustard, sugar, celery seed, oregano, salt, and pepper in a mixing bowl.
Taste the dressing and adjust seasoning to your preference.
Combine the pasta, chopped vegetables, eggs, and dressing in a large bowl. Toss gently to coat.
Mix gently to avoid breaking the pasta or vegetables.
Refrigerate the salad for at least 1 hour before serving to allow flavors to meld.
Cover the bowl with plastic wrap to keep the salad fresh.
Serve the salad chilled, garnished with extra chopped green onions or a sprinkle of cheese.
Serve in a decorative bowl for an appealing presentation.
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