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Tangy Crisp Vegetables and Pasta Salad

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • ½ c. pasta, such as shells, macaroni, etc., uncooked
  • ¼ c. vinegar
  • 2 Tbsp. sugar
  • ½ tsp. garlic powder
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • ½ medium peeled, seeded and coarsely chopped cucumber
  • ½ medium thinly sliced carrot
  • ½ medium coarsely chopped tomato
  • ¼ coarsely chopped green or red pepper
  • ½ c. coarsely chopped broccoli florets
  • ½ c. thinly sliced radishes
  • 2 Tbsp. coarsely chopped green or red onion

Directions

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 8-inch by 8-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 two hours.

Makes six servings.

Per serving: 60 calories, 0 grams (g) fat, 13 g carbohydrate and 60 mg sodium.
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