Ingredients:
2 eggs
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon sweetener
sea salt
freshly ground black pepper
1/3 cup olive oil
2 medium squash, trimmed, and diced
8 ounces whole grain, quinoa, or brown rice small pasta shells
½ cup cherry tomatoes, halved
1/3 cup pitted kalamata olives, quartered lengthwise
¼ cup packed,  shredded fresh basil.

Directions:

  1. Put the eggs in a small saucepan with water to cover by 1 inch. Place them on high heat. When the water comes to a boil, cover and remove the pan from the heat. Allow the eggs to sit, covered for 12 minutes. Drain and run cold water over the eggs. When they are cool, place them in an air-tight container, and refrigerate.
  2. In a large bowl, whisk together the vinegar, mustard, and sweetener; season with salt and pepper. Add the oil in a thin, slow stream, whisking constantly. Add the squash and toss; set aside.
  3. Bring a large pot of salted water to a boil on high heat. Add the pasta and cook al dente (following the package directions). Drain well. Add the warm pasta to the dressing and toss. Let cool to room temperature.
  4. Add the tomatoes, olives, and basil the the pasta. Taste and adjust the seasoning  as needed. Cut the eggs into quarters and place them on top of the salad.

Serves 6