Servings: 4

Prep Time: 20 Min.

Cook Time: n/a

Chill Time: 4 Hrs.

What you need:

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6 oz. uncooked wheel-shaped pasta, cooked, drained
1 c. chopped fresh broccoli
3/4 c. chopped tomato
1/2 c. shredded carrot
6 hard-cooked eggs, cut into wedges

Dressing:
1/3 c. 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

What to do:

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

* Short-cut: Prepare salad with your favorite bottled Italian dressing.

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Nutritional information:

Calories: 341;   Total Fat: 15g;   Saturated Fat: 3g;   Cholesterol: 317mg;   Total Carbs: 36g;   Fiber: 3g;   Protein: 16g;   Sodium: 308mg;