Ingredients
| large eggs |
12
|
| Dijon mustard |
1 teaspoon
|
| white wine vinegar |
2 tablespoons
|
| sugar |
½ teaspoon
|
| extra-virgin olive oil |
¼ cup
|
| kosher salt and black pepper, to taste | |
| chopped red onion |
½ cup
|
| whole wheat rotini or farfalle pasta |
8 ounces
|
| quartered artichoke hearts, drained |
1 (14-ounce) can
|
| fresh dill, finely chopped |
¼ cup
|
| fresh parsley, finely chopped |
¼ cup
|
Directions
- PLACE eggs in the bottom of a large pot and COVER with water by 1 inch. BRING to a boil over medium-high heat; REMOVE from heat, COVER with a lid and LET SIT, undisturbed for 12 minutes. DRAIN water and PLACE eggs in a bowl of ice water to cool. Once cool, PEEL and SLICE in half.
- Meanwhile, in a large bowl, WHISK the mustard, vinegar, sugar, olive oil, salt, and pepper together. ADD the onions, artichoke hearts, dill, and parsley, and TOSS to coat. SET ASIDE.
- COOK pasta following package directions. DRAIN and RINSE under cold water to cool.
- ADD pasta to the bowl with the dressing along with half of the eggs and gently STIR to combine.
- PORTION among bowls and GARNISH with remaining egg halves.
Note
- The USDA recommends cooking eggs until the yolk and whites are firm.
Nutritional Info
Per Serving
| Calories |
380
|
| Total Fat |
19.5g
|
| Polyunsaturated Fat |
3.5g
|
| Monounsaturated Fat |
10.5g
|
| Cholesterol |
370mg
|
| Sodium |
530mg
|
| Carbohydrates |
34g
|
| Total Sugar |
3g
|
| Added Sugar |
0g
|
| Dietary Fiber |
5g
|
| Protein |
19g
|