Obiad
Pasta Salad with Herb Vinaigrette
Ingredients, directions and serving information for Pasta Salad with Herb Vinaigrette.
Oryginalny przepis jest w języku angielskim.
Porcje: 6
Łączny czas: 20 min
Składniki
- 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
Przygotowanie
- 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.
Wartości odżywcze porcji według źródła
Wielkość porcji1 serving
Kalorie258 kalorii
Białko12g
Węglowodany28g
Tłuszcz11g
Tłuszcze nasycone2g
Błonnik3g
Cukry2g
Sód200mg
Cholesterol206mg
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.
Źródło przepisu
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.
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