Egg salad with whole grain pasta

Recipe from Lily Moore

5129 views

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

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.