Pasta salad with quail eggs

Insalata di pasta con uova di quaglia

Pasta salad with quail eggs Our original home cooking

This tasty pasta salad made with quail eggs, bell peppers and white mushrooms in oil is easy to do. It's a refined recipe you can serve in a special occasion. That's why we give you the doses for 10 people. Look at the photo. Pasta salad is served in a large bowl. The photo was taken while we were preparing an outdoor dinner party.
Its ingredients are: good-quality pasta, quail eggs, canned peas, mushrooms and bell peppers in oil, chives and olive oil. Here's the recipe!

Pasta salad with quail eggs, the photo shows a bowl with pasta salad topped with quail eggs and pieces of bell peppers and mushrooms in oil — Pasta salad (insalata di pasta) with quail eggs

yeld for 10

36 quail eggs
1 400 g (14 1/4oz) can peas, rinsed and drained
1 280 g (10oz) can grilled sweet bell peppers in oil
1 280 g (10oz) can white mushrooms in oil, well drained
2 tablespoons chives
8 tablespoons olive oil
500 g (1lb and 1/2oz) dry short pasta (pipe, shell or farfalle)
Salt

Time:
preparation: 30 minutes
cooking: 15 - 20 minutes
total time: 40 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 294 (kCal) 15 % GDA (*) - 1228 (kJ)
Protein: 8.2 (g) 17 % GDA
Total fat: 10.9 (g) 16 % GDA
Total carbohydrate: 43.2 (g) 16 % GDA
Sugars: 2.8 (g) 4 % GDA

The recipe of pasta salad with quail eggs

Prepare the quail eggs. Cook the quail eggs in water for 4 minutes. Plug them into very cold water as soon as they are cooked; this helps loosen their shell.
Crack every egg around its center and, gently, roll it on a work surface until the eggshell is cracked all around the center. Peel the eggshell away from the white. Wash them under cold running water and dry gently before using if there are some shell pieces left.
Halve 18 quail eggs, let the remaining ones whole and put apart.

Prepare the sauce. Put the halved quail eggs (the other ones will be used for decorating the dish) in a large bowl.
Drain the mushrooms and bell peppers from the preserving oil. Then halve the mushrooms lengthways and cut the bell peppers into thin strips and put both in the bowl.
Drain the peas from the preserving liquid, rinse, drain again and put in the bowl.
Add the olive oil and chives too.
Stir gently and put apart.

Prepare the pasta salad. Meanwhile cook the pasta al dente style (follow our instructions or the instructions on the package), drain and run under cold water in order to stop cooking. Drain again and transfer the pasta to the sauce. Stir gently.
Season to taste with salt if necessary and stir gently.

Chill until serving for at last 2 hours but bring back to room temperature before serving.
Just before serving halve the remaining quail eggs and garnish the surface as you can see in the photo.

Note

- You have the best result with good-quality ingredients. If the pasta is easy to overcook you never have a tasty pasta salad.
- It's important to run the pasta under cold water to stop cooking and remove the excess of starch. So your pasta will never be sticky.
- You can prepare this dish some hours in advance and it is convenient to have more time when you are busy in the preparations for your party.
- Interested in some Italian menu ideas with this pasta salad? Read more on our blog about an outdoor barbecue party or a special celebration menu.
- What are the most important rules to make a tasty pasta salad? Read more ...

Healthy eating

- Pasta salad is a dish rich in ingredients and so it is necessary to calculate the right amount of everything we use not to exceed calories, fat and sugars.
- Celebration menu. If you prepare it for a celebration menu don't worry too much about the nutrition facts. It's a rare event.
- Daily menu. If you like the combination of its ingredients and would like to prepare it for your dinner or lunch, use these amounts per head: 50 g ( 1 3/4oz) of short pasta, 3 quail eggs, a tablespoon of canned peas, a large strip of bell peppers, a tablespoon of mushrooms in oil (drain both the vegetables in oil very well), the amount you prefer of aromatic herbs, 1/2 tablespoon of olive oil. With these doses you can have the same nutrition facts.
Complete your menu with raw or cooked vegetables seasoned with 1/2 tablespoon of olive oil and finally fresh fruit. Don't eat protein. They are already in quail eggs and peas.
We remember pasta should be eaten preferably at lunch and the calories eaten at lunch should be 500 - 700 (30 - 35% of energy needs for an adult if his daily needs are about 2000 calories and he correctly divides his calories into 5 micro-meals).
- As you can see it's a tomato-free recipe, ideal for people intolerant or alergic to tomatoes.
- If you want to drink a glass of wine remember you have to add 80-85 kCal per 100 ml.
- If you want to know more about Italian pasta and its nutrition value read this page.
- We remember you our original home recipes can be made without salt; there is a combination of flavours that substitutes salt. Other no salt recipes ...

What's the right wine ?

Our suggestion is : Corvo rosa (rosé wine from Sicily - Italy)