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Pasta Salad with Herb Vinaigrette

Related recipes: Salads, Side Dishes, Dairy-Free, Low-Calorie , Low-Sugar, Vegetarian
Pasta Salad with Herb Vinaigrette: Main Image
From: Egg Board

Quick Facts

Servings: 4
Prep Time: 20 min.

Sides & Desserts

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Wine Pairings

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Wheel-shaped pasta adds whimsical appeal to this hearty pasta salad that makes a wonderful addition to any potluck.

Ingredients

  • 6 oz uncooked wheel-shaped pasta, cooked, drained
  • 1 cup chopped fresh broccoli
  • 3/4 cup chopped tomato
  • 1/2 cup shredded carrot
  • 6 hard cooked eggs, cut into wedges
  • Dressing1/3 cup white wine vinegar
  • 2 Tbs olive oil
  • 2 Tbs water
  • 1 tsp dried basil leaves
  • 1 tsp dried oregano leaves
  • 3/4 tsp garlic salt

Directions

  • 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.

Nutrition Facts

Calories 341
  Calories from Fat 134 (39%)
(23%)Total Fat 15g
(15%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(106%)Cholesterol 317mg
(13%)Sodium 308mg
(0%)Potassium 0mg
Total Carbohydrate 36g
(12%)Dietary Fiber 3g
Sugars 0g
Sugar Alcohols 0g
(32%)Protein 16g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright 2013 Aisle7. All rights reserved. Aisle7.com

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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.