Warm Pasta Salad with Eggs and Herbs

Preparation info

  • Serves

    3 or 4

    as a Main course
    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

The contemporary habit of tossing fresh pasta with vinaigrette to make a warm salad is familiar in Alsace, where squares of pasta are seasoned with shallots, garlic, and a shower of fresh parsley and then topped with rounds of hard-boiled egg. When you are short of time, the same colorful mix is good with ready-made dried pasta, such as wide noodles. In Alsace, this salad is served as an appetizer.