Cold pasta with light hard-boiled eggs is a light pasta salad with hard-boiled eggs.
A simple and tasty idea perfect even on the hottest days.
Add the hard-boiled eggs cut into slices or wedges and mix to crumble the yolks if you want a more enveloping and creamy texture.
Cold pasta with light hard-boiled eggs is a unique dish as it concentrates the characteristics that distinguish a balanced meal in one course.
It is a vegetarian recipe [ovo-lacto vegetarian diet], not a vegan recipe.
Light and perfect for summer.
Ideal for family lunches, picnics, or work meals.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
Consider one egg per person; sometimes I use two if they are small.
- 2 eggs (4 if small)
- as needed water
- 1 pinch salt
- as needed cold water
- 160 g whole wheat millerighe
- 1 drizzle extra virgin olive oil (raw)
- as needed lemon juice
- 1 pinch mixed peppercorns (with grinder)
- as needed salted capers
- 12 green olives in brine (pitted)
- as needed cherry tomatoes
- leaves basil
Suggested Tools
- Saucepan diameter 6.3 inches
- 1 Spoon
- Bowl
- Knife
- Cutting Board
- Salad Bowl with lid
Preparation
Important: do not wash the eggs before storing them.
Washing removes the natural protective film making the shell porous and more prone to bacteria attack.
If the shell is dirty, clean it dry with a paper towel and, only before use, gently wipe it with a damp paper towel.
In a small saucepan, bring to a boil enough salted water to cover the eggs.
The salt helps firm up the egg white and seal any cracks in the shell.Gently immerse the eggs in the boiling water using a spoon to avoid impacts and shell breakage.
Cook for 10 minutes for a drier yolk.
Remove the eggs from the pot and immediately immerse them in a bowl of cold water for a few minutes.
This step helps to stop cooking and makes shell removal easier.Peel.
Cook the pasta al dente, rinse it thoroughly under running water to cool it, and let it drain well.
Place the pasta in a bowl or a large salad bowl.
Drizzle with a little raw oil and lemon juice in roughly the same amount, grind the pepper, and mix.Slice or wedge the hard-boiled eggs.
Rinse and squeeze a handful of capers and finely chop them with a knife.
Drain and rinse the olives.Carefully wash the tomatoes.
Cut and remove the stalk end if you deem it necessary.
Cut each berry vertically, halving or quartering it.Add to the pasta:
– capers;
– olives;
– cherry tomatoes;
and mix.Wash and dry the basil leaves, gently patting them dry with a paper towel.
Add the eggs and mix to crumble the yolks if you want a more enveloping and creamy texture.
Serve.
Grind a bit more pepper and add the basil leaves.Your cold pasta with light hard-boiled eggs is ready.
Enjoy your meal!
Storage, Tips, and Variations
Use whole wheat pasta to increase fiber content.
You can add cucumbers or celery for a crunchier note.
Cold pasta can be stored in the fridge in an airtight container for 1 day, at most 2.
It is perfect to take out of the house, in a thermal container or cooler bag.
FAQ (Frequently Asked Questions)
About Eggs
The egg is a food with high nutritional value.
How are eggs classified by weight
– XL very large: 73 g and more;
– L large: from 63 g to 73 g;
– M medium: from 53 g to 63 g:
– S small: less than 53 g.Can people with cholesterol eat eggs?
For an appropriate dietary intake of cholesterol, it is recommended a daily consumption of less than 300 mg.
Hen’s eggs contain about 371 mg of cholesterol per 100 grams.
Cook and eat according to your dietary plan.
In the case of hereditary familial hypercholesterolemia, it is advisable not to exceed the dose of two eggs per week.
Source: Humanitas.it.Can I prepare it in advance?
You can prepare it the night before for the next day’s lunch, also to take out of the house.
