Light Pasta Salad with Mixed Greens and Soft-Boiled Eggs
A fresh and balanced salad with young green leaves, light pasta, and soft-boiled eggs. Perfect for a healthy and nutritious meal.
🛒 Ingredients
4 servings
- 7 oz light pasta (whole wheat or vegetable)
- 5.3 oz mixed young green leaves
- 4 large eggs
- 7 oz cherry tomatoes
- 3.4 oz cucumber
- 2.1 oz fresh cheese (goat or feta)
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- Fresh herbs (parsley or chives)
Watch the original video
Watch on TikTokDirections
- 1
Cook the pasta according to package directions. Drain and let cool.
- 2
Bring a pot of water to a boil with a splash of white vinegar.
- 3
Gently place the eggs in the boiling water and cook for 6-7 minutes for soft-boiled eggs.
- 4
Remove the eggs and plunge them into cold water. Carefully peel.
- 5
Wash and dry the young green leaves.
- 6
Halve the cherry tomatoes and dice the cucumber into small cubes.
- 7
In a large bowl, combine the cooled pasta, green leaves, tomatoes, and cucumber.
- 8
Prepare the dressing: whisk together the olive oil, balsamic vinegar, salt, and pepper.
- 9
Pour the dressing over the salad and toss gently.
- 10
Divide the salad among plates and add one soft-boiled egg per serving.
- 11
Crumble the fresh cheese over the top and garnish with fresh herbs.
💡 Chef's Tip
Prepare the pasta and dressing in advance. For more protein, add grilled chicken or fish. Serve at room temperature or slightly chilled.
