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.
