Egg and Tomato Pasta Salad
This pasta salad is perfect for a side dish at a braai or as a simple summer meal!
10
5 min prep + 12 min cooking + 1 hr chilling
1
Ingredients
For the salad:
- 5 cups (1,25 l) medium farfalle, bows or spiral-shaped pasta
- 1/2 cup (125 ml) sun-dried tomatoes
- 1/2 cup (125 ml) each green, red and yellow peppers, diced
- 1/2 cup (125 ml) chopped onion or green onions
- 2 tbsp (30 ml) chopped fresh parsley or basil
- 5 hard-cooked eggs
- 1/2 cups (125 ml) cherry tomatoes, halved
For the vinaigrette:
- 1/2 cup (125 ml) canola oil
- 1/4 cup (50 ml) red wine vinegar
- 1 clove garlic, minced
- Pinch of sugar
- Salt and pepper to taste
Method
Step 1
Cook pasta according to package directions. Rinse under cold water. Drain thoroughly and place in a large bowl.
Step 2
If using dry-packed tomatoes, soak in hot water 1 minute; drain and pat dry. Chop tomatoes coarsely; add to pasta with the onion, peppers and parsley.
Step 3
Toss pasta mixture with 1/4 cup (50 mL) vinaigrette.
Step 4
Add eggs and toss carefully. Cover tightly; refrigerate both salad and remaining vinaigrette at least 1 hour.
Step 5
Just before serving, add cherry tomatoes; toss salad with remaining vinaigrette. Taste for seasoning.
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