昼食普通

Tangy Crisp Vegetable and Pasta Salad

Name: Tangy Crisp Vegetable and Pasta Salad
Prep time: 20 min
Cook time: 490 min
Total time: 510 min
Yield: 6
Ingredients: 1/2 cup pasta; 1/4 cup vinegar; 1 tablespoon sugar; 1/2 teaspoon garlic powder; 1/8 teaspoon ground black pepper; 1/2 cucumber; 1/2 medium carrot; 1/2 red pepper; 1/2 cup broccoli florets; 2 tablespoons onion, green or red; 1 tablespoon dried parsley

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.

8 h 30 min6 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1/6 of recipe (77g)

カロリー

タンパク質

12g

炭水化物

脂質

食物繊維

糖類

9mg

ナトリウム

飽和脂肪酸 0 g · コレステロール 0 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

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

作り方

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.

出典: USDA MyPlate Kitchen · Fix it Fresh! Recipe Series Kansas State University Research and Extension

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