Makes: 6 Servings
Total Cost: $$
Prep time: 20 minutes
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.
Ingredients
6 ounces uncooked whole wheat 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)
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
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 hours to blend flavors.
Notes
For a different flavor or to reduce cost, use any other vinegar you have on hand.
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