Farfalle Salad with Green Beans, Egg and Capers

A fresh farfalle salad with green beans, egg, radishes and capers in a lemon-mustard dressing. It tastes great cold and stays nicely al dente in the lunchbox jar.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 200 g Farfalle
• 150 g green beans
• 2 pc eggs
• 6 pc radishes
• 60 g arugula
• 2 tbsp capers
• 1 pc lemon (juice and zest)
• 1 tsp Dijon mustard
• 3 tbsp olive oil
• 40 g Parmesan
• salt
• pepper

Method

1. Bring water to a boil in a large pot with a little salt.
2. Add the eggs to the boiling water and hard-boil them for 9 minutes, then cool them under cold water, peel them and cut them into quarters.
3. Trim the green beans, halve them and add them to the pasta water 4 minutes before the end of the cooking time.
4. Cook the farfalle until al dente according to the package directions, drain them together with the beans and briefly rinse them under cold water so they don't stick together.
5. For the dressing, grate the lemon zest, squeeze the juice and whisk it with the mustard, olive oil, salt and pepper.
6. Thinly slice the radishes and roughly chop the arugula.
7. Toss the pasta, beans, radishes, arugula and capers in a large bowl with the dressing.
8. Top with the egg quarters and coarsely grated Parmesan and serve the salad, or pack it chilled into the lunchbox.