Egg salad with whole grain pasta

Recipe from Lily Moore
Egg salad with whole grain pasta
Cooking time: 30 min
Servings 6
On the table in 30 minutes, this pasta salad not only makes for a great dinner but for next-day leftovers too. Pasta doesn't need to be served hot to be delicious!


  • Egg
    3 pcs.
  • Lettuce
    14,1 oz.
  • Whole grain pasta
    12,3 oz.
  • Red onion
    1 pc.
  • Cherry tomatoes
    15 pcs.
  • White wine vinegar
    5 tbsp.
  • Pepper
    to taste
  • Sweet mustard
    1 tbsp.
  • Oil
    5 tbsp.
  • Watercress
    5,3 oz.
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    420 kcal

  • Protein

    12 g

  • Fat

    17 g

  • Carbohydrates

    42 g


  • Hard boil the eggs for about 10 minutes. Peel off the shells and let them cool. Then boil the pasta in salted water according to package instructions.

  • Peel the red onion and cut into strips. Wash the tomatoes and cut them in half. Now mix the mustard, pepper, white wine vinegar, salt and oil. Cut the lettuce and watercress, then add both to the salad. Cut the eggs in half. Mix all the salad ingredients with the dressing. Refrigerate the salad for about 1 hour.


  • To make the salad even more nutritious, add feta or/and olives to it.

  • For better texture overcook the pasta by about 2-3 minutes beyond the al dente stage.

Bon Appetit!

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