Egg and Tomato Pasta Salad

  • Serves: 6
  • Cooking Time: MINS
  • Total Calories: 509 CALS

Nutrients per serving:

  • Protein: 15g
  • Fat: 23.8g
  • Carbohydrate: 58.6g


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


  • 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