This pasta salad has a light feel to it, and is full of great easy to prepare vegetables. It is served cold to accompany and summer time meal.
1 ¼ cups uncooked macaroni
½ cup each, grape tomatoes, fresh broccoli, fresh cauliflower, carrots
1 green bell pepper, cut into bite size pieces
3 hard cooked eggs, yolks removed and discarded, cut into bite size pieces
½ cup light Ranch dressing
1 Tbsp Dijon mustard
1 Tbsp yellow prepared mustard
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 teaspoon reduced sodium soy sauce
2-3 drops hot sauce, optional
No nutrition information available
1. Cook pasta according to package directions. Drain and rinse under cold water.
2. Cut vegetables into bite size pieces, leaving tomatoes whole. Toss with cooked and cooled macaroni. Add eggs and toss.
3. Mix together dressing ingredients and pour over salad. Toss to coat. Refrigerate at least 1 hour or overnight.