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.
contains gluten
Ingredients
US
Metric
- 120 ml pasta (uncooked, (such as shells, macaroni, etc))
- 60 ml vinegar
- 30 ml sugar
- 2 ml garlic (powder)
- 1 ml black pepper
- 1/2 medium cucumber ((peeled, seeded, and coarsely chopped))
- 1/2 medium carrots ((thinly sliced))
- 1/2 medium tomato ((coarsely chopped))
- 1/4 medium green pepper ((coarsely chopped))
- 120 ml broccoli ((coarsely chopped))
- 120 ml radish ((thinly sliced))
- 30 ml onion (green or red (coarsely chopped))
Steps
- Wash your hands and work area.
- Cook pasta according to package directions but do not add salt to cooking water. Drain, rinse with cool water, and drain again.
- Meanwhile, in a small saucepan, combine vinegar, sugar, salt, garlic powder and black pepper. Stir and heat over medium heat until sugar is dissolved, but do not boil. Let cool.
- Rinse, drain, and chop remaining ingredients. Combine in a shallow container, such as an 8x8 inch pan.
- Add cooked pasta, and vinegar mixture. Mix gently.
- Cover and refrigerate overnight to allow flavors to blend.
- Serve cold using a slotted spoon.
- Cover and refrigerate leftovers within 2 hours.
Nutrition (estimated, per serving)
| Calories | 59 |
|---|---|
| Protein | 1.7 g |
| Fat | 0.3 g |
| Carbs | 12.4 g |
| Fiber | 1.0 g |
| Sodium | 8 mg |
Source
Nutrition.gov (USDA) — Public domain (U.S. government work)