Pasta Egg Salad with Herb Vinaigrette

This mayonnaise-free pasta salad makes the perfect side dish for picnics and barbecues. The protein in the eggs, ﬁber in the vegetables, and whole grains in the pasta will help you feel full long after your meal ends. Make endless variations on this salad by using diﬀerent vegetables each time you make it. Try bell peppers, cucumbers, sweet onions, fennel, radishes, or mushrooms.

Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Main dishes, Lunch, Vegetarian, Whole Grains, Quick & Easy, Affordable

Rating

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Active time

25 minutes

Total time

25 minutes + chilling

Yield

6 Servings

Ingredients

Dressing

⅓ cup white vinegar

2 tablespoons olive oil

2 tablespoons water

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

¾ teaspoon garlic salt

Salad

6 ounces uncooked whole-grain, wheel-shaped (or any shape) pasta, cooked and drained

1 cup chopped fresh broccoli

¾ cup chopped fresh tomato

½ cup shredded carrot

6 hard-boiled eggs, cut into wedges

Instructions

Whisk dressing ingredients together in a small bowl until blended. Set dressing aside.
In a large bowl, combine the pasta, broccoli, tomato, and carrot and toss to combine.
Pour the dressing over the pasta and vegetable mixture and toss until evenly coated.
Add eggs to the salad and toss gently and brieﬂy.
Refrigerate the salad, covered, at least 4 hours to blend ﬂavors.

Recipe and photo courtesy of the Egg Nutrition Center