Serves 6
258 cal · 250 min
Pasta Salad with Herb Vinaigrette
Recipe GLPR18ec31e4060874
A refreshing and wholesome pasta salad combining whole wheat noodles with crisp vegetables, hard-boiled eggs, and a zesty herb vinaigrette dressing. The medley of broccoli, tomatoes, and carrots delivers vibrant flavors and nutrition. After several hours of chilling, the flavors meld beautifully, making this the perfect make-ahead dish for gatherings or meal prep.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 ounces uncooked whole wheat pasta
1 cup fresh broccoli, chopped
3/4 cup tomato, chopped
1/2 cup shredded carrots
6 hard-cooked eggs, cut into wedges
1/4 cup white wine vinegar
2 tablespoons olive oil
2 tablespoons water
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon garlic salt
Directions
Cook the whole wheat pasta according to package directions until tender. Drain well and set aside to cool.
In a small bowl, whisk together the white wine vinegar, olive oil, water, dried basil, dried oregano, and garlic salt until the dressing is well blended. Set aside.
In a large mixing bowl, combine the cooled pasta, chopped broccoli, chopped tomato, and shredded carrots. Toss gently to mix all vegetables evenly throughout the pasta.
Pour the herb vinaigrette dressing over the pasta and vegetable mixture. Toss thoroughly until all ingredients are evenly coated with the dressing.
Gently fold in the hard-cooked egg wedges, stirring just briefly to distribute them without breaking them apart.
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to blend and develop. Stir gently before serving.
