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Dill Egg Pasta Salad

Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Courses:
Servings: 6
Ingredients
  • 12 large eggs
  • 1 tsp . Dijon mustard
  • 2 Tbsp . white wine vinegar
  • 1/2 tsp . sugar
  • 1/4 cup extra-virgin olive oil
  • kosher salt and black pepper, to taste
  • 1/2 cup chopped red onion
  • 8 oz . whole wheat rotini or farfalle pasta
  • 1 can (14 oz.) quartered artichoke hearts, drained
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup fresh parsley, finally chopped
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    Cook pasta following package directions. Drain and rinse under cold water to cool.
  4. 4
    Add pasta to the bowl with the dressing along with half of the eggs and gently stir to combine.
  5. 5
    Portion among bowls and garnish with remaining egg halves.
  6. 6
    Note: The USDA recommends cooking eggs until the yolk and whites are firm.
Read it online: https://ncegg.org/recipe/dill-egg-pasta-salad/