Egg and Tomato Pasta Salad

Ingredients

Serves

Conversion

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5 cup bow or spiral-shaped pasta

1/2 cup sun-dried tomatoes

1/2 cup each diced green, red and yellow peppers

1/2 cup chopped onion

2 tbsp chopped fresh parsley or basil

5 egg hard cooked, peeled and chopped

1/2 cup cherry tomatoes, halved (optional)

Vinaigrette

1/2 cup vegetable oil

1/4 cup red wine vinegar

1 garlic clove, minced

to taste salt and pepper

Amount Per Serving

509 Calories

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.