Pasta Salad with Herb Vinaigrette
This recipe starts with whole wheat pasta and includes fresh broccoli, tomatoes, carrots, and hard-cooked eggs. Tossed with a refreshing vinaigrette flavored with basil, oregano, and garlic salt, this classic salad is a go-to recipe for an appetizer, main dish, or as a side.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
258
Calories
12g
Protein
28g
Carbs
11g
Fat
3g
Fiber
2g
Sugar
200mg
Sodium
Saturated Fat 2 g · Cholesterol 206 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
uncooked whole wheat pasta, cooked, drained
6 ounces
chopped fresh broccoli
1 cup
chopped tomato
3/4 cup
shredded carrots
1/2 cup
hard-cooked eggs, cut into wedges
6
white wine vinegar
1/4 cup
olive oil
2 tablespoons
water
2 tablespoons
dried basil leaves
1 teaspoon
dried oregano leaves
1 teaspoon
garlic salt
3/4 teaspoon
Instructions
- 1
Whisk dressing ingredients in a small bowl until blended.
- 2
Combine pasta, broccoli, tomato, and carrot in a 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.
Source: USDA MyPlate Kitchen · Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit
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