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An aromatic pasta salad with fresh herbs, creamy egg, and Parmesan cheese – quick to make and perfect for summer or a light dinner.
#gluten-free
#lactose-free
Ingredients
For the salad:
-
6
tbsp olive oil
-
3
tbsp balsamic vinegar
-
1
tbsp mustard
-
Salt & Pepper
-
14
Cherry tomatoes
-
0.5
bunch of fresh parsley
-
30
g Parmesan flakes (lactose-free)
-
2
Eggs
-
2
Packs of
KOMEKO FETTUCCINE
Preparation
- Prepare the dressing
Combine olive oil, balsamic vinegar, and mustard in a bowl. Season with salt and pepper to taste. - Cut and marinate tomatoes
Wash the cherry tomatoes, drain, and halve or quarter them. Toss with the dressing. - 3. Add herbs and toppings
Wash and finely chop the parsley, then add it to the marinated tomatoes along with the Parmesan flakes and pine nuts. Mix everything gently. - Boil eggs
Boil eggs for about 4 minutes until soft-boiled, then rinse in ice water, peel and set aside. - Preparing pasta
Simmer the KOMEKO fettuccine in 1–1.5 liters of salted water for 2 minutes. Drain and toss with the tomato mixture. - Arrange and serve
Arrange the lukewarm pasta salad on plates and serve with the soft-boiled eggs.
Our tip:If you don't like or can't tolerate eggs, you can also combine the salad with soft tofu or creamy burrata.
