This delicious Italian pasta salad is the perfect lunch option – made with zucchini, eggs, and soy-free European pasta and noodles.
Special diets: Vegetarian | soy-free |
️Allergens: not vegan | gluten | lactose | nuts | eggs |
⏱ 35 mins – easy
🍽 4 servings – 552 kcal per serving
|
Serving
258g |
Fat
15g |
Sat. fat
3g |
Sodium
256mg |
|
Carbs
79g |
Fibers
4g |
Sugars
5g |
Proteins
21g |
INGREDIENTS
- 14 oz pasta
- 4 tbsp pesto
- 1 tbsp mayonnaise
- 2 tbsp Greek yogurt
- 1 half lemon
- 7 oz zucchini
- 4 oz cherry tomatoes
- 4 eggs
TOOLS
- 1 squeezer
- 1 knife
- 2 saucepans
- 1 spoon
- 1 colander
- 1 bowl
- 4 plates
STEPS
Squeeze lemons with a squeezer.
Chop zucchini and cherry tomatoes.
Heat 10 cups of water in a saucepan for 4 minutes. Put eggs in the saucepan and cook for 7 minutes to get hard-boiled eggs.
Rinse hard-boiled eggs with water.
Peel eggs and cut them in half.
Heat 17 cups of water in a saucepan for 4 minutes.
Add pasta to the boiling water and cook for 11 minutes.
Drain the pasta in a colander.
Combine pasta and pesto in a bowl with a spoon. Add mayonnaise, greek yogurt, lemons juice, zucchini, and tomatoes to it. Mix everything together and divide it into plates. Finally, divide eggs onto each plate.
It’s ready to be served !
