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)
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
Steps
Whisk dressing ingredients in a small bowl until blended.
Combine pasta, broccoli, tomato, and carrot in a large bowl; toss. Pour dressing over pasta mixture; toss until evenly coated. Add eggs; toss briefly.
Refrigerate, covered, at least 4 hours to blend flavors.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 220 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Cholesterol | 185 mg |
| Sodium | 200 mg |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Total Sugars | 1 g |
| Added Sugars included | 0 g |
| Protein | 11 g |
| Vitamin D | 1 mcg |
| Calcium | 64 mg |
| Iron | 3 mg |
| Potassium | 253 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Pasta Salad with Herb Vinaigrette. Recipe source: Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.