Egg and Pasta Salad
Instructions:
- 1 cup/225g/8oz green or whole wheat pasta shapes
- 2 tsp/l0ml oil
- 4 eggs
- 1 cup/l00g/4oz green beans
- 2 stalks celery
- 1 dessert apple
- ½ cup/50g/2oz walnuts Mayonnaise
- Salt and freshly ground black pepper
- 1-2 tbsp/15-30ml dill
- Cook the pasta in plenty of boiling salted water, to which you have added oil, untfl al dente. Drain and allow to cool.
- Hard boil the eggs, peel under cold running water and allow to cool. Cut into quarters.
- Top and tail the beans and cut into manageable lengths. Simmer in salted water until cooked but not soft. Drain and allow to cool.
- Chop the celery. Peel, core and dice the apple. Toss all the ingredients except the eggs together in the Mayonnaise. Season and garnish with eggs and dill.