Egg and Tomato Pasta Salad

Ingredients

5 cups (1250 mL) bow or spiral-shaped pasta 
1/2 cup (125 mL) sun-dried tomatoes
1/2 cup (125 mL) each diced green, red and yellow peppers
1/2 cup (125 mL) chopped onion
2 tbsp (30 mL) chopped fresh parsley or basil
5 hard cooked eggs, peeled and chopped
1/2 cup (125 mL) cherry tomatoes, halved (optional)

Vinaigrette

1/2 cup (125 mL) vegetable oil
1/4 cup (50 mL) red wine vinegar
1 garlic clove, minced
to Taste salt and pepper

Directions

Cook pasta according to package directions. Rinse under cold water. Drain thoroughly and place in a large bowl. Set aside.

Chop tomatoes coarsely. (Note: If using dry packed tomatoes, soak in hot water 1 minute; drain and pat dry) add tomatoes, peppers, onion and parsley to pasta.

Add all vinaigrette ingredients to a screw top jar. Shake well.

Toss pasta mixture with 1/4 cup (50 mL) vinaigrette. Add eggs and toss carefully. Cover tightly; refrigerate both salad and remaining vinaigrette at least 1 hour.

Just before serving, add cherry tomatoes to salad and toss salad with remaining vinaigrette. Adjust seasoning to taste.

Makes: 6 servings

Preparation: 15 minutes

Refrigeration: 1 hour

Nutrients per serving:

Calories: 509
Protein: 15.0 g
Carbohydrate: 58.6 g
Fat: 23.8 g