
Pasta Salad with Herb Vinaigrette

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.
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.
large hard-boiled EGGS, cut into wedges |
6
|
rotini (spiral) pasta, cooked, drained |
6 oz.
|
chopped fresh broccoli |
1 cup
|
chopped tomato |
3/4 cup
|
shredded carrot |
1/2 cup
|
white wine vinegar |
1/3 cup
|
olive oil |
2 Tbsp.
|
dried basil leaves |
1 tsp.
|
dried oregano leaves |
1 tsp.
|
garlic salt |
3/4 tsp.
|
Short-cut: Prepare salad with your favorite bottled Italian dressing.
This recipe is an excellent source of protein, vitamin A, folate and choline.
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 |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.