Pasta Salad with Herb Vinaigrette
Advertisement
Ingredients
- 6 ounces uncooked whole wheat pasta, cooked, drained
- 1 cup chopped fresh broccoli
- 3/4 cup chopped tomato
- 1/2 cup shredded carrots
- 6 hard-cooked eggs (cut into wedges)
- 1/4 cup white wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 3/4 teaspoon garlic salt
Instructions
- Whisk dressing ingredients in a small bowl until blended.
- Combine pasta, broccoli, tomato, and carrot in a large bowl; toss. Pour dressing over pasta mixture; toss until evenly coated. Add eggs; toss briefly.
- Refrigerate, covered, at least 4 hours to blend flavors.
Nutrition
| Calories | 220 |
|---|---|
| Protein | 11 g |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Cholesterol | 185 mg |
| Sodium | 200 mg |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit