Salade Niçoise, express-edition

This is another very well-established dish of mine. Along the same lines as the Avocado Salad previously posted, this modified Salade-Nicoise recipe was designed to be quick to make, no more than 15mn. Actually, it only takes as long as it takes to cook the pasta. Most notably, the anchovies have been removed and the potatoes replaced with pasta.
Also very healthy, I like to alternate lunches with one or the other of these two salads.

 

For 1 person (big portion, as shown in the picture above):
start by cooking 1½ eggs (= 1 or 2, your choice... actually it's 3 eggs for two), until the yolks are still a bit liquid, but just about to turn hard. At the same time, cook green beans and Barilla Girandole pasta in the same pot, so that the flavor of the beans partially enters the pasta. In a bowl, mix 1 medium-tomato cut in halved-quarters, sliced black olives, half a small red onion, cut very thinly, the (quartered) eggs, the pasta and the green beans. 
The sauce is the same as for the Avocado Salad (french-style vinaigrette).