Egg, bean and pasta salad
Sliced green Beans with eggs and a simply dressing makes for a simple summer pasta salad.
SERVES4
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner
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Method steps:
- Boil eggs for 10 minutes then place in cold water to cool.
- Peel shell and cut the eggs into quarters.
- Boil pasta for 10 minutes or until just cooked then drain and allow to cool.
- Boil beans for 3 minutes then drain and refresh in cold water to cool.
- Mix together the yoghurt, mayonnaise and lemon juice to make the dressing.
- 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.
- 8eggs
- 200 gdry wholemeal pasta
- 2 1/2 cupsgreen beans, sliced
- 1/2 cupunsweetened yoghurt
- 1/3 cupmayonnaise
- 1 tbsplemon juice
- 4 cupsbaby spinach
- 2spring onions , sliced
Per serve
- Energy1690kJ
- Total Fat13.8g
- Saturated Fat2.9g
- Total Carbohydrate52.7g
- Sugars10.1g
- Dietary Fibre6.5g
- Protein24.6g
- Sodium328mg
Method steps:
- Boil eggs for 10 minutes then place in cold water to cool.
- Peel shell and cut the eggs into quarters.
- Boil pasta for 10 minutes or until just cooked then drain and allow to cool.
- Boil beans for 3 minutes then drain and refresh in cold water to cool.
- Mix together the yoghurt, mayonnaise and lemon juice to make the dressing.
- 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.
Ingredients
- 8eggs
- 200 gdry wholemeal pasta
- 2 1/2 cupsgreen beans, sliced
- 1/2 cupunsweetened yoghurt
- 1/3 cupmayonnaise
- 1 tbsplemon juice
- 4 cupsbaby spinach
- 2spring onions , sliced
Ingredients
- 8eggs
- 200 gdry wholemeal pasta
- 2 1/2 cupsgreen beans, sliced
- 1/2 cupunsweetened yoghurt
- 1/3 cupmayonnaise
- 1 tbsplemon juice
- 4 cupsbaby spinach
- 2spring onions , sliced
Nutrition Facts
Per serve
- Energy1690kJ
- Total Fat13.8g
- Saturated Fat2.9g
- Total Carbohydrate52.7g
- Sugars10.1g
- Dietary Fibre6.5g
- Protein24.6g
- Sodium328mg
Method steps:
- Boil eggs for 10 minutes then place in cold water to cool.
- Peel shell and cut the eggs into quarters.
- Boil pasta for 10 minutes or until just cooked then drain and allow to cool.
- Boil beans for 3 minutes then drain and refresh in cold water to cool.
- Mix together the yoghurt, mayonnaise and lemon juice to make the dressing.
- 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.
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