Pasta and Egg Salad

Ingredients

• Pasta1/2 cup (80 g)
• Onion1/4 count (38 g)
• Carrot1/2 medium (30 g)
• Peas1/4 cup (50 g)
• Tomato1/2 count (65 g)
• Egg1 count (55 g)
• Olive Oil1 tablespoon (10 ml)
• Vinegar1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   Place the peas in boiling water and boil for 6 minutes. Next, remove, drain and set aside.

2. 2

   Step 2

   Boil water with a little salt. Once boiling, add the pasta and cook following the instructions on the package.

3. 3

   Step 3

   Remove, drain and let cool (you can speed up the process by placing under cold running water for a few minutes).

4. 4

   Step 4

   Separately, place the egg in a pot of boiling water and boil for 10 minutes. Remove, drain and peel. Cut into small pieces and set aside.

5. 5

   Step 5

   Meanwhile, chop the onion, grate the carrot and dice the tomato.

6. 6

   Step 6

   In a bowl mix the cold pasta, tomato, carrot, onion, peas and hard-boiled egg. Season with salt and pepper.

7. 7

   Step 7

   Add oil and vinegar. Mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pasta and Egg Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.