Tomato & Egg Noodle Salad

Instructions

1. 1

   Bring a large pot of water to a boil. Add 1/2 teaspoon of salt and the dried noodles. Cook according to package instructions until al dente, then drain and rinse under cold water. Set aside.

2. 2

   While the noodles are cooking, bring another pot of water to a boil. Gently add the eggs and boil for 8 minutes for firm yolks. Remove the eggs, cool under cold running water, peel, and slice into quarters.

3. 3

   Wash the tomatoes and cut them into wedges or bite-sized pieces.

4. 4

   In a large mixing bowl, combine the cooked noodles, sliced eggs, and tomatoes.

5. 5

   Drizzle the olive oil and the remaining 1/2 teaspoon of salt over the salad. Toss gently to combine all ingredients evenly.

6. 6

   Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes before serving for a refreshing salad.