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Egg Florentine Pasta Salad
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Egg Florentine Pasta Salad

This Egg Florentine Pasta Salad combines the classic flavours of Egg Florentine. Egg, spinach & lemon combine perfectly with pine nuts, Parmesan and basil.
Prep Time20 mins
Total Time20 mins
Course: Main Course, Salad
Cuisine: Italian, Worldwide
Servings: 2 servings


For the Salad:

  • 2 Hard boiled eggs – cooled , shells removed
  • 100 g/ 4 oz Pasta (cavatelli is good, but any small pasta will do)
  • 2 Handfuls spinach leaves (approx. 80g/2 ½ cups)
  • 10 Cherry tomatoes
  • 1 tbsp Parmesan cheese shavings
  • 1 tbsp Pine nuts
  • Salad cress – optional

For the Dressing:

  • 2 tsp Lemon juice
  • 3 tbsp Olive oil
  • Salt & pepper (to taste)
  • pinch Cayenne pepper
  • 2 tsp Crème fraiche
  • 4 Large basil leaves

To Garnish

  • Extra Parmesan and a few basil leaves


  • Cook the pasta according to the instructions on the packet, drain and leave to cool
  • Thinly slice the eggs into circles and set aside
  • Slice the spinach leaves thinly and place in a large bowl. Quarter the cherry tomatoes and add to the bowl along with the Parmesan & pine nuts. Add the cress (if using)
  • Put the first 5 ingredients for the dressing into a screw cap jar and shake for 30 seconds to blend well. Chop the basil leaves finely and add to the dressing
  • Pour the dressing into the bowl and, using your hands, give everything a gently but thorough mix. Add the cooled pasta and mix again
  • Share the salad between 2 bowls or plates and top each with the sliced egg. Garnish with extra Parmesan shavings and a few basil leaves, if desired. Eat immediately


I used some fantastic cavatelli pasta that I brought back from Rome last October. Cavatelli are small shells of pasta that have a slightly rolled-in edge. It is popular in Southern Italy. If you can't get hold of it, you can substitute another small shape in it's place - such as Gnoccheti Sardo, or tiny pasta shells.