Pasta Salad with Herb Vinaigrette

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  • Ingredients
    For Salad:
    6 large hard-boiled EGGS, cut into wedges
    6 oz. rotini (spiral) pasta, cooked, drained
    1 cup chopped fresh broccoli
    3/4 cup chopped tomato
    1/2 cup shredded carrot
    For 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

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 348

    Total fat: 15 g
    Saturated fat: 3 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 8 g

    Cholesterol: 279 mg
    Sodium: 489 mg
    Carbohydrates: 36 g
    Fiber: 3 g
    Sugar: 2 g
    Protein: 17 g
    Vitamin A: 202 mcg
    Vitamin D: 2 mcg
    Folate: 131 mcg
    Choline: 234 mg
    Calcium: 73 mg
    Iron: 3 mg
    Potassium: 306 mg

    This recipe is an excellent source of protein, vitamin A, folate and choline.


  1. WHISK dressing ingredients in small bowl until blended.

  2. COMBINE pasta, broccoli, tomato and carrot in 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.

    Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.

Insider Info

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