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Pasta Salad with Herb Vinaigrette

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Prep Time: 20 minutes
Cook Time: none
Makes: 4 to 6 servings

What You Need

6	oz. uncooked wheel-shaped 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
DRESSING:
1/3	cup white wine vinegar
2	Tbsp. olive oil
2	Tbsp. water
1	tsp. dried basil leaves
1	tsp. dried oregano leaves
3/4	tsp. garlic salt

Here’s How

WHISK dressing ingredients in small bowl until blended.
COMBINE pasta, broccoli, tomato and carrot in 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.

Enjoy

Serve on fresh spinach leaves.

Insider Info

Short-cut: Prepare salad with your favorite bottled Italian dressing.

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Nutrition Information

Per Serving

Excellent Source: protein, vitamin A, folate and choline

Good Source: fiber and iron

calories: 341
total fat: 15g
saturated fat: 3g
polyunsaturated fat: 2g
monounsaturated fat: 8g
cholesterol: 317mg
sodium: 308mg
carbohydrates: 36g
dietary fiber: 3g
protein: 16g
vitamin A: 3,097.6IU
vitamin D: 26.2IU
folate: 148.7mcg
calcium: 73.5mg
iron: 3.2mg
choline: 195.9mg

vitamin C: 25.1mg
vitamin E: 3.2IU
trans fat: 0g
sugars: 4g
potassium: 357.2mg
magnesium: 43.0mg
selenium: 24.4mcg
phosphorus: 231.4mg
vitamin B12: 1.0mcg
vitamin K: 36.1mcg
vitamin B6: .2mg
copper: .