Tangy Crisp Vegetable and Pasta Salad
Use your favorite pasta and veggies to make this salad a family favorite. Make a day ahead and allow to chill in the refrigerator overnight so the flavors blend.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe (77g)
57
Calories
2g
Protein
12g
Carbs
0g
Fat
1g
Fiber
3g
Sugar
9mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
pasta
1/2 cup · such as bowties, shells, macaroni, etc.
vinegar
1/4 cup
sugar
1 tablespoon
garlic powder
1/2 teaspoon
ground black pepper
1/8 teaspoon
cucumber
1/2 · peeled, seeded, and coarsely chopped
carrot
1/2 medium · thinly sliced
red pepper
1/2 · sliced, could use green or yellow
broccoli florets
1/2 cup · coarsely chopped
onion, green or red
2 tablespoons · sliced
dried parsley
1 tablespoon · can use fresh if available
Instructions
- 1
Wash hands with soap and water.
- 2
Cook pasta according to package directions, but do not add salt to cooking water.
- 3
Drain, rinse with cool water, and drain again.
- 4
In a small saucepan, combine vinegar, sugar, garlic powder, and black pepper.
- 5
Stir over medium heat until sugar is dissolved, but do not boil. Let cool.
- 6
Rinse, drain, and chop remaining ingredients. Combine in a shallow container.
- 7
Add cooked pasta and vinegar mixture. Mix gently.
- 8
Cover and refrigerate overnight to allow flavors to blend.
- 9
Top with parsley and serve cold.
- 10
Cover and refrigerate leftovers within 2 hours.
Source: USDA MyPlate Kitchen · Fix it Fresh! Recipe Series Kansas State University Research and Extension
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