Colorful Pasta Salad with Scrambled Eggs – Insalata Fusilli

5 from 4 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people


For the bed of lettuce:

  • 8 Frisée lettuce leaves
  • 2 medium sized Tomatoes, red, fully ripe
  • 4 small Onions, red

For the pasta:

  • 250 g Water
  • 5 g Chicken broth, Kraft bouillon
  • 60 g Fusilli, dried
  • 2 White cabbage leaves
  • 1 small Carrot
  • 1 smaller Zucchini
  • 2 tbsp Extra virgin olive oil

For the scrambled eggs:

  • 30 g Carrot
  • 1 Hot peppers, red, long, mild
  • 1 tsp Pepper flakes, red, dried, (with grains, medium hot)
  • 2 Eggs, size M
  • 1 pinch Chicken broth, Kraft bouillon
  • 1 tsp Lemon juice
  • 1 tsp Extra virgin olive oil

For the dressing:

  • 1 tbsp Tomato paste
  • 3 tbsp Tomato juice
  • Noodle broth, (see preparation)
  • 1 tbsp Aceto Balsamico Tradizionale
  • 2 tbsp Extra virgin olive oil
  • Salt and pepper, black, fresh from the mill
  • Garlic cloves, pressed

To garnish:

  • 2 Discs Carrot, in flower shape
  • 2 tbsp Pecorino, roughly grated
  • 16 Grapes, blue


  • Separate 16 leaves from the frisée lettuce and wash. Cover two plates with it. Wash the tomatoes, remove the stems, peel, quarter and core and cut the quarters in half lengthways. Cap both ends of the onions, peel and cut across into thin slices. Wash the blue grapes and use 16 of them for garnishing.
  • In the meantime, wash the cabbage leaves, tear off the midrib and cut the leaves crosswise into strips approx. 5 mm wide. If they are not bitter, cut the middle ribs in half crosswise and cut lengthways into thin strips. Wash the carrot, cap at both ends, peel and slice diagonally into julienne strips. Wash the zucchino, cut both ends and slice crosswise into julienne strips.
  • For the scrambled eggs, wash and clean the vegetables and cut into 1mm cubes. Beat the eggs and whisk together with a pinch of the bouillon and lemon juice, then mix in the chopped vegetables and pepper flakes. Fry the scrambled eggs in a pan with the olive oil. Cut larger pieces into small pieces.
  • Heat the olive oil for the pasta in a deep pan or wok, add the julienne vegetables and stir-fry briefly, add the noodles and stir-fry for 2 minutes, then mix in the scrambled eggs. Deglaze with a good half of the dressing and remove from the heat. Let the pasta mixture cool down a little and then distribute it on the serving plates.
  • Place the onion slices in the tomato pieces and place around the pasta. Garnish, drizzle with the rest of the dressing, serve warm and enjoy as a starter.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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