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.

Yield

6 servings

Serving size

1/6 of recipe (77g)

Rating

3.35 of 5 (34 ratings)

Food groups

• Grains: 1/2 ounces
• Vegetables: 1/2 cups

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)

Directions

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.
6. Let cool.
7. Rinse, drain, and chop remaining ingredients.
8. Combine in a shallow container.
9. Add cooked pasta and vinegar mixture.
10. Mix gently.
11. Cover and refrigerate overnight to allow flavors to blend.
12. Top with parsley and serve cold.
13. Cover and refrigerate leftovers within 2 hours.

Nutrition per serving

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Source

Recipe by: Fix it Fresh! Recipe Series — Kansas State University Research and Extension

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/tangy-crisp-vegetable-and-pasta-salad. Federal works are public domain in the United States.