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.
- Yield
- 6 Servings
- Serving size
- 1 serving
- Rating
- 3.26 of 5 (152 ratings)
Food groups
- Grains: 1 ounces
- Protein Foods: 1 ounce
- Vegetables: 1/2 cups
Ingredients
- 6 ounces uncooked whole wheat pasta, cooked, drained
- 1 cup chopped fresh broccoli
- 3/4 cup chopped tomato
- 1/2 cup shredded carrots
- 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
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 257.66 |
| Total Fat | 10.55 g |
| Saturated Fat | 2.49 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 205.5 mg |
| Carbohydrates | 28.39 g |
| Dietary Fiber | 2.57 g |
| Total Sugars | 1.88 g |
| Added Sugars included | 0 g |
| Protein | 11.58 g |
| Calcium | 53 mg |
| Potassium | 247 mg |
| Sodium | 199.7 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 30 mg |
| Phosphorus | 159 mg |
| Selenium | 37 mg |
| Zinc | 1 mg |
| Vitamin A | 182 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 18 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 26 mcg |
| Folate | 137 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.3 mg |
| Niacin | 2 mg |
| Choline | 145 mg |
Notes
For a different flavor or to reduce cost, use any other vinegar you have on hand for the dressing.
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Source
Recipe by: Meeting Your MyPlate Goals on a Budget — MyPlate National Strategic Partners Toolkit
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pasta-salad-herb-vinaigrette. Federal works are public domain in the United States.