Hot Pasta And Egg Salad
|Pasta shells||8 Ounce (2 Cups, 225 Gram)|
|Boiling water||1⁄2 Pint (1 1/4 Cups, 300 Milliliter)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Cooked green beans||4 Ounce (1/3 Cup, 100 Gram, Or Canned)|
|Red pepper||1 , cut into julienne strips|
|Black olives||2 Ounce (50 Gram)|
|Hard boiled eggs||2 , quartered (Hard Cooked)|
|Freshly ground black pepper||To Taste|
Put the pasta shells in a pot with the boiling water, a little salt and a few drops of the oil. Cover and cook for 10 minutes.
Leave to stand for 3 minutes, then drain and toss in the remaining oil.
Mix in the beans, pepper and olives, season and divide the mixture between 4 individual dishes. Arrange the eggs on top.
Serve and eat while the pasta is still warm — it makes an interesting contrast with the cold salad.