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Tricolor Pasta Salad with Eggs, Corn and Olives

egg salads

Bowl of healthiness, taste and flavors. Tricolor pasta with eggs Corn and olive is the right choice for breakfast or a light feast to munch on as a snack or even a meal.

Preparation time: 30minutes

Servings: 2 to 3


  • 250 grams, tricolor pasta
  • 12 to 15 black olives, sliced
  • 2 to 3 hard-boiled eggs
  • ½ cup, sweet corn, boiled

For Salad Dressing:

  • 75 ml, olive oil
  • 1 tablespoon, dried basil
  • 1 tablespoon, vinegar
  • 1 teaspoon, honey
  • 1 teaspoon, crushed garlic
  • Salt and pepper to taste


  1. Cook the pasta as per the packet instructions.
  2. For dressing : Mix all the ingredients in a bowl and whisk well.  Keep the dressing aside for 10 minutes.
  3. In a bowl, add cooked pasta, olives and corns.  Add the dressing to the mixture and toss well.
  4. Dish out the salad in a serving bowl, top with halved eggs and serve cold. 


If you prefer, you may add garlic tossed mushroom as a veg protein in place of eggs.

You can be a little experimental and use it with different Del Monte pasta sauces and mayonnaise to make your pasta a bit more lip-smacking. The tri-colour pasta salad will surely leave you craving for more!

By: Del Monte

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