Fresh Vegetable and Pasta Salad with Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cup(s) fusilli pasta |
2 cup(s) broccoli florets |
1 chopped large tomato |
2 sliced green onions |
6 coarsely chopped hard boiled eggs |
1/4 cup(s) chopped fresh basil |
1/4 cup(s) olive oil |
2 tablespoon(s) red wine vinegar |
1 tablespoon(s) dijon mustard |
1/2 teaspoon(s) each salt and pepper |
boston lettuce leaves |
1/4 cup(s) grated parmesan cheese |
2 tablespoon(s) toasted pine nuts (optional) |
Directions:
1. Cook pasta according to package directions about 7 minutes, adding broccoli to pasta water 2 minutes before end of cooking time. Drain and cool under cold running water; drain well. Place in large bowl. Add tomato, green onions, eggs and basil to bowl. Whisk together oil, vinegar, mustard, salt and pepper, toss with salad. Serve immediately or cover and refrigerate until serving time. Serve salad on lettuce leaves and sprinkle with cheese and pine nuts, if desired.
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