Lunch
Dill Egg Pasta Salad
Pasta salad tastes even better with hard-boiled eggs! A little fresh dill and parsley keep it light and fresh. Serve it on a bed of baby spinach or toss in some shredded romaine lettuce for an extra veggie punch.
This easy-to-make salad is packed with colorful veggies, tender pasta, and hard-boiled eggs, and the creamy dill dressing gives it a refreshing and tangy taste that's perfect for warm weather️.
Not only is this recipe delicious, but it's also easy to make ahead of time and transport to any outdoor
Ingredients
- 12 large Rosemary Farm eggs
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- ½ teaspoon sugar
- ¼ cup extra-virgin olive oil
- kosher salt and black pepper, to taste
- ½ cup chopped red onion
- 8 ounces whole wheat rotini or farfalle pasta
- 1 (14-ounce) can quartered artichoke hearts, drained
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
Instructions
- Place eggs in the bottom of a large pot and cover with water by 1 inch. Bring to a boil over medium-high heat; remove from heat, cover with a lid and let sit, undisturbed for 12 minutes. Drain water and place eggs in a bowl of ice water to cool. Once cool, peel and slice in half.
- Meanwhile, in a large bowl, whisk the mustard, vinegar, sugar, olive oil, salt and pepper together. Add the onions, artichoke hearts, dill and parsley and toss to coat. Set aside.
- Cook pasta following package directions. Drain and rinse under cold water to cool.
- Add pasta to the bowl with the dressing along with half of the eggs and gently stir to combine.
- Portion among bowls and garnish with remaining egg halves.
- Note: The USDA recommends cooking eggs until the yolk and whites are firm.
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