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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Total cooking time

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Nutritional Value

  • Calories - 240g60%

  • Fat - 14g14%

  • Saturated Fat - 2,5g2%

  • Sodium - 190mg80%

  • Carbohydrate - 22g22%

  • Fibre - 2g2%

  • Sugars - 1g1%

  • Protein - 7g7%