Pasta Salad with Herb Vinaigrette

Ingredients, directions and serving information for Pasta Salad with Herb Vinaigrette.

• 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

1. Whisk dressing ingredients in a small bowl until blended.
2. Combine pasta, broccoli, tomato, and carrot in a large bowl; toss. Pour dressing over pasta mixture; toss until evenly coated. Add eggs; toss briefly.
3. Refrigerate, covered, at least 4 hours to blend flavors.