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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