Tangy Crisp Vegetable and Pasta Salad
Advertisement
Ingredients
- 1/2 cup pasta (such as bowties, shells, macaroni, etc.)
- 1/4 cup vinegar
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1/2 cucumber (peeled, seeded, and coarsely chopped)
- 1/2 medium carrot (thinly sliced)
- 1/2 red pepper (sliced, could use green or yellow)
- 1/2 cup broccoli florets (coarsely chopped)
- 2 tablespoons onion, green or red (sliced)
- 1 tablespoon dried parsley (can use fresh if available)
Instructions
- Wash hands with soap and water.
- Cook pasta according to package directions, but do not add salt to cooking water.
- Drain, rinse with cool water, and drain again.
- In a small saucepan, combine vinegar, sugar, garlic powder, and black pepper.
- Stir over medium heat until sugar is dissolved, but do not boil. Let cool.
- Rinse, drain, and chop remaining ingredients. Combine in a shallow container.
- Add cooked pasta and vinegar mixture. Mix gently.
- Cover and refrigerate overnight to allow flavors to blend.
- Top with parsley and serve cold.
- Cover and refrigerate leftovers within 2 hours.
Nutrition
| Calories | 73 |
|---|---|
| Protein | 2 g |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 10 mg |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Fix it Fresh! Recipe Series Kansas State University Research and Extension