So I’ve started eating more eggs because I kept getting hungry too quickly and realised I was not eating enough protein. I’ve also been keen on pasta recently, so although it is winter, I decided to make a salad. Well, a nice and warm one 🙂 I bought this pasta on a whim when I spotted it in the supermarket. It is fusilli bucati which I much prefer to solid fusilli. I guess it just looks more fun!
I cooked more pasta and eggs than I needed so that I could have some leftovers for an easy lunch the next day. I didn’t combine it all together in case I wanted to tweak the ingredients a little and jazz it up. I love leftovers!
So the recipe (if you can call it one) is very simple…the quantities are up to you. In fact, the next time I intended to add in olives so that will be the first variation on this mélange – I just take a look at what is in the fridge and chuck it in!
Ingredients (serves 1)
- 1 hard-boiled egg, diced
- 3 tbs sweetcorn kernels (I used canned, it is winter after all!)
- 1/2 ripe avocado, diced
- 1 tbs grated extra mature cheddar (I used the delightfully named Tickler cheese)
- mayonnaise to taste
- 1/2 cup fusilli bucati, cooked and tossed in olive oil
Combine the first five ingredients so that the mayonnaise coats everything well. Then mix in the pasta.
I tried following Delia’s tips on boiling eggs, which I pinned this week on a new board I started to collect cooking techniques. They worked perfectly!
It’s snowing on my page again! How lovely and festive. Much nicer than the tempestuous breezes that hit our little island from the end of last week, causing flooding, damage, injury and loss of life. I hope you guys are all ok…
…and here is an update of the next day’s salad, with added olives, wholegrain mustard and a bit of freshly ground black pepper. You can probably tell I fancied more mayo in this version too. Sorry, I only thought to take a photo of it when I’d almost scoffed it all (YUM!)
4 August 2014 at 11:12
I’ll have to try this! looks yum
6 August 2014 at 16:32
Hope you enjoy it and thanks for stopping by and following! 🙂
3 February 2014 at 19:03
This looks so good. Might be lunch today. 🙂 Thank you!
10 February 2014 at 02:18
Thank you! I hope you enjoyed it! 🙂
Pingback: Not-so Frivolous Friday… and some very sparkly lemonade ;) | this is lemonade
12 December 2013 at 02:31
If you want more eggs let me know. We have 3 chooks … but when I got home yesterday it seems we have adopted (from neighbours) another 4 … now we have 7 chooks a layin’!
30 January 2014 at 17:27
Haha how funny! The chooks like your place more? Or the neighbours gave up looking after them? Sounds lovely.. wish I could just pop over for some fresh eggs but not sure about the air miles to fly those eggs over 😛
11 December 2013 at 01:54
Oy! This sounds yummy. I’m going to make this for dinner tonight. Thanks for sharing the recipe, Ms. Lemonade. XP
30 January 2014 at 17:28
Ooh hi Kris! Long time (and apologies for my slow response)… did you try the pasta? Hope you liked it and made your own version 🙂
10 December 2013 at 19:56
10 December 2013 at 19:56
yum – it looks scrumptious! I love avocado and eggs and oh yeah pasta oh and corn. 🙂
30 January 2014 at 17:29
Haha. That’s handy. What do you normally do with those ingredients? People who like cheese must automatically become friends I think… 🙂
31 January 2014 at 01:05
I often have eggs for dinner. avocados thinnly sliced with a squirt of lime are good on sandwiches made with leftover chicken. Cheese is good with everything. As a teenager I ate peanut butter cheese sandwiches!