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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.

The Diet, Nutrition and Recipes provided are based on the USDA and HHS 2015-2020 Nutrition Guidelines Report as well as the USDA What’s Cooking website.

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