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Pasta Salad with Herb Vinaigrette
Courtesy of The incredible edible egg™
Servings: 4
Prep Time: 20 Min.
Cook Time: n/a
Chill Time: 4 Hrs.
What you need:
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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

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
What to do:
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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Nutritional information:
Calories: 341;   Total Fat: 15g;   Saturated Fat: 3g;   Cholesterol: 317mg;   Total Carbs: 36g;   Fiber: 3g;   Protein: 16g;   Sodium: 308mg;