Pasta salad with egg and Simmental cheese

Pasta salad with egg and simmenthal - An explosion of flavors for breakfast

If you're looking for a simple, quick, and delicious breakfast recipe, pasta salad with egg and simmenthal is the perfect choice. This recipe will not only satisfy your taste buds but is also an excellent source of energy to kickstart your day. Inspired by traditional breakfast dishes, this salad brings together simple yet flavorful ingredients to create a versatile dish that you can adapt to your own taste.

In this recipe, you will learn how to prepare a pasta salad with egg and simmenthal step by step, achieving perfect results every time. With a combination of pasta, fresh vegetables, and a simple dressing, you'll have a nutritious breakfast ready in about 30 minutes. Let's get started!

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 2

Ingredients:
- 1 can of simmenthal (approximately 300g)
- 2 eggs
- 1 red onion
- 200g pasta (any preferred shape)
- 1 medium tomato
- Salt, to taste
- Pepper, to taste
- Juice of 1/2 lemon

Preparation:

1. Boiling the eggs: Start by placing the eggs in a small pot, covering them with cold water. Add a teaspoon of salt to help coagulate the protein. Place the pot over medium heat and let the water boil. Once the water starts boiling, reduce the heat and let the eggs boil for 5 minutes for soft-boiled eggs. After 5 minutes, remove the eggs from the water and cool them immediately under cold running water to stop the cooking process. Carefully peel them and cut them into quarters.

2. Boiling the pasta: In a separate pot, add water and a teaspoon of salt. Bring the water to a boil and add the pasta. Cook according to the package instructions, usually between 8-12 minutes, until al dente. Once the pasta is cooked, drain it and rinse it with cold water to stop the cooking and prevent sticking.

3. Preparing the vegetables: Meanwhile, slice the red onion thinly and dice the tomato. These vegetables will add texture and freshness to your salad.

4. Mixing the ingredients: In a large bowl, combine the drained pasta, diced simmenthal, red onion, and tomato. Gently mix to avoid breaking the pasta. Add the boiled eggs cut into quarters.

5. Seasoning: Drizzle the mixture with lemon juice, add salt and pepper to taste. Mix again gently to evenly distribute the seasonings.

6. Serving: The pasta salad with egg and simmenthal can be served immediately, but it is also very tasty if you let it rest in the fridge for about 30 minutes. This allows the flavors to meld better.

Practical tips:
- You can experiment with different types of pasta – fusilli, penne, or farfalle are just a few options.
- Substitute simmenthal with other types of meat or tofu for a vegetarian option.
- Add fresh dill or chopped parsley for an extra flavor boost.
- If you prefer a creamier salad, add a tablespoon of Greek yogurt or mayonnaise.

Nutritional benefits:
This pasta salad is rich in protein due to the eggs and simmenthal, providing an energy source throughout the morning. Pasta is a good source of carbohydrates, and the vegetables add essential vitamins and fiber. The lemon juice not only adds flavor but also aids in iron absorption from food.

Frequently asked questions:
1. Can I use whole-grain pasta?
Absolutely! Whole-grain pasta is an excellent choice for added fiber and nutrients.

2. How can I store the pasta salad?
The salad can be stored in the refrigerator in an airtight container for 2-3 days.

3. What other ingredients can I add?
You can try olives, bell peppers, or even avocado for a different flavor.

Serving combinations:
This pasta salad pairs perfectly with a slice of toasted bread or a fresh green salad. You can also accompany the dish with fresh orange juice or iced tea for a refreshing breakfast.

In conclusion, pasta salad with egg and simmenthal is a versatile, tasty, and nutritious recipe, perfect for busy mornings. By making this dish, you will not only enrich your breakfast but also bring joy to your table with every bite. Enjoy!