Egg Pasta Salad

Ingredients:

• 12 eggs
• 2 Tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• 1/2 teaspoon maple syrup
• 1/2 cup red onions, chopped
• 8 ounces whole wheat rotini pasta
• 1 can artichoke hearts, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, add the eggs to the bottom and cover them with 1 inch of water. Bring this to a boil over medium-high heat; remove from the heat and cover with a lid and let it sit for about 12 minutes. Once that is done, drain the water and place eggs in a ice bath. Once they are cooled, peel the eggs and slice in half.
2. In a large bowl, whisk together the olive oil, Dijon mustard, maple syrup, vinegar, salt and pepper. Then add in the red onions, artichokes, parsley and dill, toss together and coat everything.
3. Cook the pasta according to the package, drain and rinse. 
4. Add the pasta into the bowl with the dressing and half of the eggs, gently combine.
5. Portion the pasta into bowls and top with the additional eggs.
6. Serve and enjoy!

Nutritional Information:

Calories: 380

Fat: 19 g

Carbohydrates: 34 g

Fiber: 5 g

Sodium: 530 mg

Sugar: 3 g

Protein: 19 g