Pasta Salad with Herb Vinaigrette

Pasta Salad with Herb Vinaigrette


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)


  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.


For a different flavor or to reduce cost, use any other vinegar you have on hand.

Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)