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Egg, bean and pasta salad

Sliced green Beans with eggs and a simply dressing makes for a simple summer pasta salad.

A white plate on a wooden surface holds a serving of egg and bean pasta salad.
SERVES4
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner

Method steps:

  1. Boil eggs for 10 minutes then place in cold water to cool.
  2. Peel shell and cut the eggs into quarters.
  3. Boil pasta for 10 minutes or until just cooked then drain and allow to cool.
  4. Boil beans for 3 minutes then drain and refresh in cold water to cool.
  5. Mix together the yoghurt, mayonnaise and lemon juice to make the dressing.
  6. Either mix all ingredients together for a tossed salad or arrange on a plate and top with the dressing.

Tips:

  • Use frozen beans or peas when fresh beans aren’t available or in season.
  • Use cooked potato or kumara instead of pasta.
  • eggs
  • 200 g
    dry wholemeal pasta
  • 2 1/2 cups
    green beans, sliced
  • 1/2 cup
    unsweetened yoghurt
  • 1/3 cup
    mayonnaise
  • 1 tbsp
    lemon juice
  • 4 cups
    baby spinach
  • spring onions , sliced
Per serve
  • Energy
    1690kJ
  • Total Fat
    13.8g
  • Saturated Fat
    2.9g
  • Total Carbohydrate
    52.7g
  • Sugars
    10.1g
  • Dietary Fibre
    6.5g
  • Protein
    24.6g
  • Sodium
    328mg