Ingredients

  • 375 g whole wheat rotini-style pasta
  • 6 hard-boiled eggs
  • 1 yellow pepper, diced
  • 1 English cucumber, diced
  • 325 ml (1½ cup) cherry tomatoes, halved
  • One 250 g bag (3 cups) Les Cultures de chez nous sliced leeks
  • 15 ml olive oil
  • 90 ml (¼ cup & 2 tbs.) mayonnaise
  • 30 ml (2 tbs.) 0% milk fat plain Greek yogurt
  • 15 ml (1 tbs.) white wine vinegar
  • 5 ml (1 tsp.) maple syrup
  • 30 ml (2 tbs.) fresh parsley, finely chopped
  • 30 ml (2 tbs.) fresh basil, finely chopped
  • 15 ml (1 tbs.) fresh chives, finely chopped
  • Camargue salt and freshly ground pepper, to taste
LeeksFind our bag in yourlocal grocery store

Preparation

  • Cook pasta according to instructions. Rinse in cold water. Set aside.
  • In a pan, sauté leeks in olive oil over medium heat 5-7 minutes. Set aside.
  • In a small pan, cover eggs with water. Bring to boiling. Cook 7 minutes. Place hard-boiled eggs on ice cubes to cool.
  • Shell. Cut in quarters. Set aside.
  • In a bowl, mix pasta, vegetables and cherry tomatoes.
  • In a small bowl, whip ingredients for the dressing. Add to the pasta preparation. Gently add eggs. Season. Let sit for 1 hour in the refrigerator before serving.

Chef's notes

For 1½ cup of salad: 312 calories, 14 g of fat, 40 g of carbohydrate, 5 g of fibre and 11 g of protein

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