Pasta Salad with Herb Vinaigrette

260 min · Serves 6

Based on a recipe from Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit, via USDA MyPlate Kitchen

What goes in

• 6 ozwhole wheat pasta, cooked and drained
• 1 cupchopped fresh broccoli
• ¾ cupchopped tomato
• ½ cupshredded carrots
• 6hard-cooked eggs, wedged
• ¼ cupwhite wine vinegar
• 29.6 mlolive oil
• 29.6 mlwater
• 4.9 mldried basil leaves
• 4.9 mldried oregano leaves
• 3.7 mlgarlic salt

How to cook it

1. In a small mixing bowl, whisk together the white wine vinegar, olive oil, water, dried basil, oregano, and garlic salt until thoroughly combined.
2. Place the cooked pasta, chopped broccoli, tomato, and carrots into a large bowl and toss together.
3. Drizzle the vinaigrette over the salad and toss well so all ingredients are coated.
4. Gently fold in the hard-boiled egg wedges.
5. Cover the bowl and chill in the refrigerator for at least 4 hours before serving to let the flavors meld.

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