Pasta and egg salad

Cooking Eggs Pasta and egg salad

This pasta and egg salad is the perfect dish to go with leftover roasts.

Lables: Vegetarian Fish free Lactose free Peanut free Sesame free Shellfish free Tree nut free
  1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Allow to cool.
  2. Combine pasta, eggs, celery, capsicum, onions and parsley in a large bowl.
  3. Whisk together mayonnaise, mustard, lemon juice, and salt and pepper. Add dressing to pasta. Toss until well combined.

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250g dried pasta twists
4 hard-boiled eggs, peeled, chopped
2 celery sticks, finely chopped
1 small red capsicum, finely chopped
4 green onions, chopped
1/3 cup flat-leaf parsley leaves, chopped
2/3 cup whole-egg mayonnaise
3 tsp wholegrain mustard
1 tbsp lemon juice

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Eggs
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