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Pasta Salad With Herb Vinaigrette

Pasta Salad with Herb Vinaigrette

NUTRITION

Makes 6 servings. Per Serving:

220

Calories

10g

Fat

25g

Carbs

11g

Protein

INGREDIENTS

 

– 6 ounces uncooked whole wheat pasta, cooked, drained

– 1 cup chopped fresh broccoli

– 3/4 cup chopped tomato

– 1/2 cup Shredded carrot

– 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 small bowl until blended.

 

2. Combine pasta, broccoli, tomato and carrot in 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.