Its time to line up those salad recipes as the warmer weather arrives. This simple and colorful pasta salad will satisfy!
Put the ingredients into a small blender and pulse to combine. Set aside until later.
Make the pasta and eggs a little ahead of the salad so they have time to cool to room temperature.
Bring a large pot of water to a boil. Add the salt and the pasta and cook about 10-14 minutes until pasta is al dente. Drain and set aside to cool.
Place 3 eggs into a pot of water and bring to a boil. Cook for 8-10 minutes then shut off and set aside to cool.
In a large salad bowl,gently toss together the chopped peppers, chives and olives. Add the cooked pasta to the bowl and gently stir in.
To serve, place the greens onto a large platter.
Stir the tomatoes into the pasta. Drizzle on the dressing and gently toss in. Arrange the pasta onto the greens.
Peel and cut the eggs into quarters and arrange on top.
Garnish with chopped chives if desired.
You can serve at room temperature or you can refrigerate 2-4 hours and serve chilled.