Egg and Tomato Pasta Salad

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Ingredients

Serves
6
-
+
Conversion
Metric
Imperial
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
Nutritional Facts
Amount Per Serving
509 Calories
Protein
15g
Fat
23.8g
Carbohydrate
58.6g

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.

Preparation: 15 minutes

Refrigeration: 1 hour