Pasta Salad with Herb Vinaigrette
Courtesy of The incredible edible egg™ 4 Servings • 20 Min. Prep Time • 4 Hrs. Chill TimeIngredients |
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6 oz. uncooked wheel-shaped pasta, cooked, drained |
1 c. chopped fresh broccoli |
3/4 c. chopped tomato |
1/2 c. shredded carrot |
6 hard-cooked eggs, cut into wedges |
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Dressing: |
1/3 c. 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 |
Directions:
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 hrs.to blend flavors
* Short-cut: Prepare salad with your favorite bottled Italian dressing.
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