Whole Wheat Pasta Salad With Eggs

Ingredients

• 6 ounces uncooked whole wheat pasta, cooked and drained
• 1 cup chopped fresh broccoli
• 3/4 cup chopped tomato
• 1/2 cup shredded carrots
• 6 hard-cooked eggs, cut into wedges
• 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

Method

1. 1 Whisk together white wine vinegar, olive oil, water, dried basil, dried oregano, and garlic salt in a small bowl until blended.
2. 2 Combine the cooked whole wheat pasta, chopped broccoli, chopped tomato, and shredded carrots in a large bowl.
3. 3 Pour the vinaigrette over the pasta mixture and toss until evenly coated.
4. 4 Add the hard-cooked egg wedges and toss briefly to combine.
5. 5 Refrigerate, covered, for at least 4 hours to allow the flavors to blend before serving.