Colorado Egg Producers


Pasta Salad with Herb Vinaigrette

Prep Time: 
20 minutes
Cook Time: 
0 minutes
4 to 6 servings


6 oz. uncooked wheel-shaped pasta, cooked, drained
1 cup chopped fresh broccoli
3/4 cup chopped tomato
1/2 cup shredded carrot
6 HARD-BOILED EGGS, cut into wedges
1/3 cup white wine vinegar
2 Tbsp. olive oil
2 Tbsp. water
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
3/4 tsp. garlic salt


  1. WHISK dressing ingredients in a small bowl until well blended.
  2. COMBINE broccoli, tomato, carrots and pasta in a large bowl; toss. POUR dressing over pasta mixture; TOSS until evenly coated. ADD eggs; toss briefly.
  3. REFRIGERATE, covered, for at least for hours to blend flavors.

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