Pasta Plentiful Salad
A vibrant pasta salad featuring fresh vegetables, hard-boiled eggs, and a tangy tarragon vinaigrette, perfect for picnics, potlucks, or light summer meals.
Ingredients
- 1/3 cup tarragon wine vinegar ⓘ
- 2 tablespoons water ⓘ
- 2 tablespoons cooking oil
- 1 teaspoon basil ⓘ
- 1 teaspoon oregano
- 3/4 teaspoon garlic salt ⓘ
- 6 ounces wheel-shaped pasta ⓘ
- 6 hard-boiled eggs ⓘ
- 1 cup chopped broccoli ⓘ
- 3/4 cup chopped tomatoes ⓘ
- 1/2 cup shredded carrots ⓘ
- fresh spinach leaves (optional) ⓘ
Instructions
- In a large bowl, combine tarragon wine vinegar, water, cooking oil, basil, oregano, and garlic salt to make the dressing.
- Add the cooked and drained pasta, hard-boiled eggs, chopped broccoli, chopped tomatoes, and shredded carrots to the bowl.
- Lightly toss until all ingredients are evenly coated with the dressing.
- Cover and chill the salad to allow flavors to blend.
- Garnish with fresh spinach leaves, if desired, before serving.
Nutrition & Diet Analysis (per serving)
537
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).