Pasta Shells with Egg, Beet, and Arugula Salad

• 16 jumbo pasta shells
• 1 golden beet (about 5 1/2 oz.)
• 2 Tbs. reduced-fat mayonnaise
• 2 Tbs. white balsamic vinegar, divided
• 1/4 tsp. dry mustard powder
• 6 hard-boiled eggs, finely diced
• 1 Tbs. olive oil
• 1 1/2 cups baby arugula, coarsely chopped
• Microgreens, such as amaranth, for garnish, optional

1. Cook shells in large pot of boiling, salted water 12 minutes, or until tender, stirring to prevent sticking.
2. Remove with slotted spoon, drain, then cool on sheet of foil.
3. Cook beet in same boiling water 20 minutes, or until tender.
4. Drain, cool, and peel beet, then finely dice.
5. Whisk together mayonnaise, 1 Tbs.
6. vinegar, and mustard powder in bowl.
7. Fold in eggs and beet.
8. Whisk remaining 1 Tbs.
9. vinegar with oil in separate bowl.
10. Add arugula, and toss until arugula begins to wilt.
11. Fold arugula into egg salad.
12. Spoon egg salad into shells.
13. Sprinkle with microgreens (if using).

pasta shells, golden beet, mayonnaise, white balsamic vinegar, mustard powder, eggs, olive oil, baby arugula, microgreens

Taken from www.vegetariantimes.com/recipe/pasta-shells-with-egg-beet-%e2%80%a8and-arugula-salad/ (may not work)