Pasta Egg Salad with Herb Vinaigrette | The Whole Grains Council

Ingredients

• ⅓ cup white vinegar
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano leaves
• ¾ teaspoon garlic salt
• 6 ounces uncooked whole-grain, wheel-shaped (or any shape) pasta, cooked and drained
• 1 cup chopped fresh broccoli
• ¾ cup chopped fresh tomato
• ½ cup shredded carrot
• 6 hard-boiled eggs, cut into wedges