Totelots

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.