Egg Pasta Salad

Looking for a quick lunch idea for the week? This pasta salad, rich in fibre and protein, is perfect for you!

Preparation 15 min
Cooking 10 min
Portion 4

Nutrition Facts (per serving)

Calories
330
Fat
9
Carbohydrates
48
Fibre
6
Protein
16
Sodium
350

Ingredients

For the salad:

  • 375 ml (1 ½ cups) dry lentil and quinoa pasta

  • 4 hard-boiled eggs, cut into pieces

  • 3 stalks of celery, finely chopped

  • 2 medium carrots, finely chopped

  • ¼ red onion, finely chopped

  • ½ yellow bell pepper, finely chopped

  • 60 ml (¼ cup) finely chopped green olives

For the dressing:

  • 187 ml (¾ cup) plain 0% Greek yogurt

  • 60 ml (¼ cup) light mayonnaise

  • 45 ml (3 tbsp) white wine vinegar

  • 30 ml (2 tbsp) maple syrup

  • 15 ml (1 tbsp) dried Italian herbs

  • 5 ml (1 tsp) garlic powder

  • 5 ml (1 tsp) Dijon mustard

  • Pepper and salt, to taste

Preparation

  1. Cook the pasta according to package instructions. Drain and rinse with cold water.

  2. In a large bowl, mix all the ingredients for the dressing. Season with salt and pepper to taste.

  3. Add the pasta, eggs, and vegetables to the dressing. Mix well and enjoy cold.

Notes

Keeps for 4 days in the refrigerator.

 

Note: For better preservation, add the dressing just before eating.

Registered Dietitian Nutritionist