Pasta Egg Salad with Herb Vinaigrette

Whisk dressing ingredients together in a small bowl until blended. Set dressing aside.
In a large bowl, combine the pasta, broccoli, tomato, and carrot and toss to combine.
Pour the dressing over the pasta and vegetable mixture and toss until evenly coated.
Add eggs to the salad and toss gently and brieﬂy.
Refrigerate the salad, covered, at least 4 hours to blend ﬂavors.

Grain:

Whole grains [1]

Ingredients:

Dressing

⅓ cup white vinegar

2 tablespoons olive oil

2 tablespoons water

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

¾ teaspoon garlic salt

Salad

6 ounces uncooked whole-grain, wheel-shaped (or any shape) pasta, cooked and drained

1 cup chopped fresh broccoli

¾ cup chopped fresh tomato

½ cup shredded carrot

6 hard-boiled eggs, cut into wedges

Active time:

25 minutes

Yield:

6 Servings

Nutrition:

Calories: 340, Fat: 15g, Saturated Fat: 3g, Sodium: 310 mg, Carbohydrate: 36g, Fiber: 3g, Protein: 16g.

Author:

Recipe and photo courtesy of the Egg Nutrition Center

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy Affordable

Course:

Main dishes

Meal:

Lunch

Dietary choice:

Vegetarian

Rating:

Description:

This mayonnaise-free pasta salad makes the perfect side dish for picnics and barbecues. The protein in the eggs, ﬁber in the vegetables, and whole grains in the pasta will help you feel full long after your meal ends. Make endless variations on this salad by using diﬀerent vegetables each time you make it. Try bell peppers, cucumbers, sweet onions, fennel, radishes, or mushrooms.