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.
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
Recipe and photo courtesy of the Egg Nutrition Center
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