Pasta Egg Salad with Herb Vinaigrette
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...
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Main dishes, Lunch, Vegetarian, Whole grains, Quick & Easy, Affordable
Active time
25 minutesTotal time
25 minutes + chillingYield
6 ServingsNutrition
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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
Instructions
- 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.
Recipe and photo courtesy of the Egg Nutrition Center
Nutrition
Calories: 340Fat: 15g
Saturated Fat: 3g
Sodium: 310 mg
Carbohydrate: 36g
Fiber: 3g
Protein: 16g.
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