From the Pantry Butler kitchen
Pasta Salad with Herb Vinaigrette
This recipe starts with whole wheat pasta and includes fresh broccoli, tomatoes, carrots, and hard-cooked eggs. Tossed with a refreshing vinaigrette flavored with basil, oregano, and garlic salt, this classic salad is a go-to recipe for an appetizer, main dish, or as a side. USDA MyPlate Kitchen — Meeting Your MyPlate Goals on a Budget — MyPlate National Strategic Partners Toolkit (public domain), via myplate.food
Ingredients
- 6 ounces uncooked whole wheat pasta, cooked, drained
- 1 cup chopped fresh broccoli
- 3/4 cup chopped tomato
- 1/2 cup shredded carrots
- 6 hard-cooked eggs, cut into wedges
- For the Dressing:
- 1/4 cup white wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 3/4 teaspoon garlic salt
Method
- Whisk dressing ingredients in a small bowl until blended.
- Combine pasta, broccoli, tomato, and carrot in a 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.
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