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Tangy Crisp Vegetables and Pasta Salad

This healthy recipe comes from NDSU Extension Service.


  • 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


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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