Makes:   6 Servings 

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

Salad

• 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)

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.

Source: Meeting Your MyPlate Goals on a Budget Toolkit by MyPlate National Strategic Partners

Nutrition Information

Nutrients Amount

Calories 220 

Total Fat 10 g

Saturated Fat 3 g

Cholesterol 185 mg

Sodium 200 mg

Total Carbohydrate 25 g

Dietary Fiber 4 g

Total Sugars 1 g

Added Sugars included 0 g

Protein 11 g

Vitamin D 1 mcg

Calcium 64 mg

Iron 3 mg

Potassium 253 mg