Pasta Salad with Herb Vinaigrette

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

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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-BOILED 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.

Video Demonstration

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: 279mg
sodium: 309mg
carbohydrates: 36g
dietary fiber: 3g
protein: 16g
vitamin A: 3,109.9IU
vitamin D: 61.5IU
folate: 148.7mcg
calcium: 75.8mg
iron: 3.2mg
choline: 196.0mg

vitamin C: 24.9mg
vitamin E: 3.2IU
trans fat: 0g
sugars: 4g
potassium: 359.2mg
magnesium: 43.0mg
selenium: 23.6mcg
phosphorus: 236.5mg
vitamin B12: 1.0mcg
vitamin K: 36.1mcg
vitamin B6: 0.2mg
copper: 0.2mg
vitamin B1 - thiamin: 0.4mg
manganese: 0.1mg
zinc: 1.7mg
vitamin B2 - riboflavin: 0.6mg
vitamin B3 - niacin: 5.1mg
omega 3: .01g
omega 6: 1.9g

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