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Hearty Vegetable Egg Pasta Salad

Contributed by: News Canada

(NC) - A zesty salad that's a meal in itself with wholesome egg and pasta power.


  • 1 1/2 cups uncooked macaroni or other small pasta
  • 1 tsp vegetable oil


  • 3/4 cup chili sauce
  • 1/2 cup mayonnaise
  • 1 tbsp finely chopped onion
  • 1/2 tsp granulated sugar
  • 1/4 tsp Worcestershire sauce


  • 1/2 head lettuce, shredded
  • 4 green onions, diced
  • 1/2 Ontario Greenhouse Cucumber, diced
  • 1 cup bite-size cubes Swiss or Cheddar cheese
  • 1/2 cup peas (fresh or frozen), cooked
  • 4 Ontario Greenhouse Tomatoes
  • 3 hard-cooked eggs, chopped



In large amount of boiling water, cook pasta according to package instructions; drain and toss with oil to prevent sticking. Set aside.


In small bowl, combine chili sauce, mayonnaise, onion, sugar and Worcestershire in small bowl. Cover and refrigerate until serving time.


In large bowl, lightly combine pasta, lettuce, onion, cucumber, cheese and peas. Arrange on a large serving platter.

Make tomato 'flowers' by standing tomatoes on stem end and slicing each into 4 wedges without cutting through the stem. (The sections will pull apart like the petals of a flower.) Place tomato 'flowers' down the centre of salad platter and spoon equal amounts of chopped egg into them. (Salad can be prepared ahead to this point, covered and refrigerated for up to 8 hours.) To serve, pour dressing into tomato 'flowers' and over the mixed salad.

Serving Size: Makes 4 servings

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