Pasta Salad With Herb Vinaigrette

6 ounces wheel-shaped pasta, cooked

1 cup chopped fresh broccoli

¾ cup chopped tomato

½ cup shredded carrot

6 hard-cooked eggs, cut into wedges

Dressing

⅓cup white wine vinegar

2 tablespoons olive oil

2 tablespoons water

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

¾ teaspoon garlic salt

In a small bowl, whisk dressing ingredients until blended.

In a large bowl, mix pasta, broccoli, tomato and carrot; toss. Pour dressing over pasta mixture; toss until evenly coated. Add eggs; toss briefly.

Cover and refrigerate at least 4 hours to blend flavors.

Serve on fresh spinach leaves if desired.

Serves four to six.

@Recipe nutrition:Nutrition values per serving (assumes four): 341 calories, 15 g fat (3 g saturated), 36 g carbohydrates, 3 g fiber, 16 g protein, 317 mg cholesterol, 308 mg sodium.

American Egg Board