Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
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.
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 cup Uncooked whole wheat pasta, cooked, drained
- 1 cup Chopped fresh broccoli
- 1 medium Chopped tomato
- 1 medium Shredded carrots
- 6 piece(s) Hard-cooked eggs, cut into wedges
Instructions
- 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.
Storage and Meal Prep Tips
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