Egg & Turkey Pasta Salad

Chicken & Egg Association of Minnesota

This hybrid of egg salad and pasta salad is perfect for family dinners and packed lunches.

  • Serves 4-6
  • Total Time: 25 minutes (plus additional time to chill to personal preference)
  • Preparation Time: 5-10 minutes
  • Cook/Bake Time: 15 minutes


Salad Dressing

  • 1-1/2 cups light salad dressing
  • 1/4 cup lemon juice
  • 2 tablespoons sugar
  • 1/4 - 1/2 teaspoon seasoned salt
  • 1/4 teaspoon black pepper

Pasta Salad

  • 16 ounces bow-tie pasta
  • 1/2 cup frozen peas, cooked
  • 2 cups cooked turkey, cubed
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 bunch green onions, finely chopped
  • 6 large hard-cooked eggs, peeled and thinly sliced


  • In a small mixing bowl, beat all ingredients together until sugar is dissolved and mixture is smooth.
  • Cover and refrigerate.
  • Cook pasta according to directions on the box. Rinse with cold water and place in a large mixing bowl.
  • Cook peas according to directions on the package. Rinse with cold water and add to drained pasta.
  • Stir in turkey, celery, green peppers, green onions and eggs.
  • Pour salad dressing over pasta and stir until moistened. Cover and chill in refrigerator for up to two hours prior to serving.  


No turkey in the refrigerator? Use chicken or ham. Also, add shredded carrots and diced celery for some extra crunch. Watch how to make this recipe here.

Minnesota Chicken and Egg