MeetingYourMyPlateGoalsOnABudget_0_Page_30
  • Prep Time:20 minutes

  • Cook Time:

  • Serving Size:

  • Serves: 6 Servings

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

Meeting Your MyPlate Goals on a Budget
MyPlate National Strategic Partners Toolkit

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.