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🍝 Fresh Pasta Salad with Arugula and Egg

485 kcal · 30 min · 4 servings

Ingredients

• 0.5 bunch arugula
• 250 g frozen green beans
• 12 cherry tomatoes
• 2 hard-boiled eggs
• 200 g penne
• salt
• olive oil
• pepper (from the mill)
• balsamic vinegar
• olive paste (from the jar)
• 4 spring onions

Instructions

1. 1. Wash the arugula thoroughly.
2. 2. Spin the arugula dry.
3. 3. Bring water to a boil and add salt.
4. 4. Add the green beans to the boiling salted water.
5. 5. Cook the beans for 5 minutes.
6. 6. Drain the beans.
7. 7. Clean the spring onions.
8. 8. Wash the spring onions.
9. 9. Slice the spring onions into diagonal rings.
10. 10. Peel the boiled eggs.
11. 11. Cut the eggs into wedges.
12. 12. Wash the cherry tomatoes.
13. 13. Halve the cherry tomatoes.
14. 14. Bring water to a boil and add salt.
15. 15. Cook the penne pasta al dente.
16. 16. Drain the pasta.
17. 17. Mix the drained pasta with 1 tablespoon of olive paste.
18. 18. Mix 4 tablespoons of olive oil with 2 tablespoons of balsamic vinegar.
19. 19. Season the vinaigrette with salt and pepper.
20. 20. Mix the arugula with the beans.
21. 21. Add the cherry tomatoes to the vegetable mixture.
22. 22. Add the spring onions to the vegetable mixture.
23. 23. Drizzle the vinaigrette over the vegetable mixture.
24. 24. Arrange the salad on plates.
25. 25. Add the pasta to the salad.
26. 26. Add the egg wedges to the salad.
27. 27. Season the salad to taste with salt and pepper.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 16 g · Carbs: 62 g