Easy Healthy Mediterranean Pasta Power Bowl with Eggs & Avocado

Cook the fusilli pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking and cool down completely. Set aside.
While the pasta cooks, prepare the eggs. Place eggs in a saucepan and cover them with cold water. Bring to a rolling boil over high heat, then immediately turn off the heat, cover the pan, and let sit for 7-8 minutes for a jammy, soft-boiled yolk, or 10-12 minutes for a firm yolk. Transfer eggs to an ice bath for 5 minutes, then peel and slice them in half.
Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined and emulsified.
In a large serving bowl or individual bowls, arrange the mixed greens as a beautiful, leafy base.
Artistically arrange the cooled pasta, cherry tomatoes, sliced beetroot, cannellini beans, kalamata olives, and sliced avocado in separate sections over the greens.
Gently place the halved soft-boiled eggs on top of your colorful arrangement.
Drizzle the homemade lemon-herb vinaigrette generously over the entire bowl just before serving.
Season with a final sprinkle of salt and freshly ground black pepper, if desired, and serve immediately.