OVEN COOKED EGGS ia BOW TIE PASTA SALAD

Nancy J. Patrykus

By
@Finnjin

Here is a baked egg pasta salad.
While the eggs are baking you can cook the pasta.
You can play with the recipe, and add what you like to this salad....your choice.
Even top with crumbled cooked bacon and chopped green onion when serving. If you so desire, the recipe can be doubled for a gathering or guests.
While the oven is hot why not bake some hot buttered popovers to serve with it.!
Have fun with it and enjoy.
This recipe came from my niece in Florida. I love it. Hope you will also.
Nancy 3/29/14


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Family or guests
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

6 large
eggs......baked in the oven!
3/4 c
dry bow tie pasta.... cooked
1/2 c
mayonnaise,.... or salad dressing
1/4 c
pickle relish......or diced dill pickles
1-1/12 Tbsp
yellow mustard
1 medium
garlic clove .....minced
2-3 small
various colored mini peppers.......diced.
2 dash(es)
smoked paprika .....for garnish
2 Tbsp
minced parsley ..also salt & pepper to taste

Step-By-Step

Step 1 Direction Photo

1Gather ingredients, ready to use.
Heat oven. 350F.

Step 2 Direction Photo

2Bake eggs in the oven for 30 minutes at 350 F.
I used a dry popover pan,
but a muffin pan will do.

Step 3 Direction Photo

3Remove baked eggs with a spoon & drop into cold water, now peel and put into a bowl, then with a sturdy whisk give them a rough up and down medium chop. I like hunks of cooked eggs in this recipe. This is just my choice.

Step 4 Direction Photo

4Cook pasta, according to package directions then rinse twice in cold water, drain and cool, be sure to dry a little bit with a paper towel.
To get rid of any lingering water.

Step 5 Direction Photo

5Spread pasta out to dry, I use a platter,
and cool for 15 minutes to 1/2 hour.

Step 6 Direction Photo

6Mix together mayonnaise, or salad dressing, relish ,mustard ,garlic, diced mini peppers
and salt & pepper
Or you can use 1/2 of a colorful bell pepper diced Add to pasta and eggs. Mix all lightly.
Put in refrigerator, till ready to serve.
******TIP#1:
If keeping salad over night, put a saucer upside down in the bottom of the bowl...excess liquid will go to the bottom of bowl. This helps the pasta so it will not get sloppy.
******TIP#2: See recipe "BACON POPOVERS"
by Pat DURAN (kitchen chatter). YUMMY!!!!

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy