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