Ingredients
- 12 large eggs
- 1 teaspoon Dijon mustard
- 2 Tablespoons white wine vinegar
- ½ teaspoon sugar
- ¼ cup extra-virgin olive oil
- Salt and black pepper, to taste
- ½ cup chopped red onion
- 8 ounces whole wheat rotini or farfalle pasta
- 1 (14-ounce) can quartered artichoke hearts, drained
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
Instructions
- Place eggs in the bottom of a large pot and cover with water by 1 inch. Bring to a boil over medium-high heat; remove from heat, cover with a lid and let sit, undisturbed for 12 minutes. Drain water and place eggs in a bowl of ice water to cool. Once cool, peel and slice in half.
- Meanwhile, in a large bowl, whisk the mustard, vinegar, sugar, olive oil, salt and pepper together. Add the onions, artichoke hearts, dill and parsley and toss to coat. Set aside.
- Cook pasta following package directions. Drain and rinse under cold water to cool.
- Add pasta to the bowl with the dressing along with half of the eggs and gently stir to combine.
- Portion among bowls and garnish with remaining egg halves.
Recipe Courtesy of Indiana State Poultry Association
Facts
- One egg has 13 essential vitamins and minerals in varying amounts, high quality protein, unsaturated fats and antioxidants, all for 70 calories.
- A single laying hen can produce 300 to 325 eggs per year.
- Indiana is #2 in U.S. egg production! There are approximately 35.5 million laying hens in Indiana. The United States is the fourth leading producer of eggs worldwide.
- An eggshell can have more than 17,000 pores.
- To tell the difference between a raw egg and a hard cooked one, spin it. Hard cooked eggs spin easily, raw eggs wobble.
- Visit www.INpoultry.com to learn all about the incredible egg.