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)
- Whisk dressing ingredients in small bowl until blended.
- Combine pasta, broccoli, tomato and carrot in 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.
For a different flavor or to reduce cost, use any other vinegar you have on hand.