* 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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