Déjeuner
Pasta Salad with Herb Vinaigrette
Ingredients, directions and serving information for Pasta Salad with Herb Vinaigrette.
La recette originale est en anglais.
Portions: 6
Temps total: 20 min
Ingrédients
- 6 ounces uncooked whole wheat pasta, cooked, 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
Préparation
- Whisk dressing ingredients in a small bowl until blended.
- Combine pasta, broccoli, tomato, and carrot in a 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.
Nutrition par portion selon la source
Taille de la portion1 serving
Calories258 calories
Protéines12g
Glucides28g
Lipides11g
Graisses saturées2g
Fibres3g
Sucres2g
Sodium200mg
Cholestérol206mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Source de la recette
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Brouillon assisté par IA. Révision éditoriale en attente.
