Pasta Salad with Herb Vinaigrette

This recipe starts with whole wheat pasta and includes fresh broccoli, tomatoes, carrots, and hard-cooked eggs. Tossed with a refreshing vinaigrette flavored with basil, oregano, and garlic salt, this classic salad is a go-to recipe for an appetizer, main dish, or as a side.

Makes

6 Servings

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
• For the Dressing:
• 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

Directions

1. Whisk dressing ingredients in a small bowl until blended.
2. Combine pasta, broccoli, tomato, and carrot in a large bowl; toss. Pour dressing over pasta mixture; toss until evenly coated. Add eggs; toss briefly.
3. Refrigerate, covered, at least 4 hours to blend flavors.

Notes

For a different flavor or to reduce cost, use any other vinegar you have on hand for the dressing. Learn more about: Broccoli Tomatoes Carrots Herbs