Pasta salad with olives and sundried tomatoes

The first time we tasted this recipe was almost 10 years ago. The mother of a friend of us made this all the time for her sons because they liked it so much. When we came around to play with them, we could enjoy that delicious pasta salad at their home. Soon enough our mother had asked for the recipe we were so enthousiastic about, and since then it has become a family recipe for us as well.

This pasta salad is so easy to make and it won't cost you more than 15 minutes if you do the steps all together. Children love it, and if they don't like the sundried tomatoes or olives, these ingredients could easily be omitted or subsituted by something else.

It is a ultimate recipe for busy evenings when you have to make a delicious but easy and fast meal for the family. But it is also very easy to make this for a big group or as a side dish when you have an extensive dinner.

We keep enjoying this recipe every time and we're sure that the tradition will continue furthermore.

Pasta salad with olives and sundried tomatoes.

Yield: 20 persons (as a side dish)

Ingredients:

750 gr pasta

300 gr sundried tomatoes (with oil)

120 gr black olives

5 eggs

250 gr grated cheese

3 little red onions

Directions:

Bring your water for the pasta and your water for the eggs to a boil.

When the water boils, cook your pasta al dente and boil the eggs for about 6 minutes. You want them to be a bit undercooked so that your eggyolks will combine everything.

In the meantime, cut your onions into very small pieces, pitted your olives and cut these into small rings and slice up your sundried tomatoes into small strips.

Now combine into a big bowl your onions, olives, sundried tomatoes and the oil from your sundried tomatoes. Add to this your grated cheese and mix well. When your pasta is done, add those straight from the pan (when they are still very warm) into your bowl. Mix well so that everything combines and your cheese can melt. The last step is to slice your eggs and add these. By doing this as a last step, the eggyolks can still combine everything and give it a glaze but stay intact as well.

Enjoy!