Dressing
1/2 cup (125 mL) canola oil
2 Tbsp (25 mL) lemon juice
2 Tbsp (25 mL) red wine vinegar
1 tsp (5 mL) oregano leaves
1/2 tsp (2 mL) dry mustard
1/2 tsp (2 mL) basil
1/4 tsp (1 mL) paprika
1/4 tsp (1 mL) thyme
1 clove garlic, crushed
Dash pepper
Salad
2 1/2 cups (225 g) pasta shells or spirals, uncooked
1 cup (250 mL) broccoli flowerets, cooked tender-crisp
1.2 medium red onion, thinly sliced
2/3 cup (100 g) sliced pepperoni
2 medium tomatoes
4 hard-cooked eggs, wedged
Combine all dressing ingredients. Refrigerate for at least 1 hour. Cook pasta, following package directions. Rinse cooked pasta in cold water to prevent sticking. Add broccoli, red onion and pepperoni. Chill. Just before serving, slice tomatoes into eight pieces and add to salad. Mix in dressing and toss well. Garnish with egg wedges. Serve immediately.
Makes 4 servings.
Calories: 707.1
Carbohydrates: 52.3 g
Fat: 46.6 g
Protein: 21.0 g
Sodium: 593.5 mg
© Copyright 2025 Manitoba Egg Farmers. All Rights Reserved.
18 - 5 Scurfield Blvd. | Winnipeg, Manitoba | R3Y 1G3
Phone: (204) 488-4888 | fax (204) 488-3544
Privacy Policy