Pasta Salad with Herb Vinaigrette

6 ounces Uncooked whole wheat pasta, cooked, drained
1 cup Chopped fresh broccoli
¾ cup Chopped tomato
½ cup Shredded carrot
6 Hard cooked eggs (cut into wedges)

¼ cup White wine vinegar
2 tablespoons Olive oil
2 tablespoons Water
1 teaspoon Dried basil leaves
1 teaspoon Dried oregano leaves
¾ teaspoon Garlic salt

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

Source: Meeting Your MyPlate Goals on a Budget. Toolkit by MyPlate National Strategic Partners.