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Tangy Vegetable Pasta Salad

Nutrition Facts
Servings per Recipe:
6 servings
 Amount Per Serving
Calories 60
Fat 0g
Sodium 60mg
Total Carbohydrates 12g
Fiber 1g
Protein 2g
1 cup cooked pasta, such as rotini
1/4 cup vinegar, such as white or red wine
2 Tbsp. sugar
1/2 tsp. garlic powder
1/8 tsp. black pepper
1/2 medium cucumber, chopped
1/2 medium carrot, chopped
1/2 medium tomato, chopped
1/4 whole green pepper, chopped
1/2 cup broccoli florets, chopped
1/2 cup radishes, thinly sliced
  1. In a small saucepan, combine vinegar, sugar, garlic powder, and black pepper. Stir and heat over medium heat until sugar dissolves. Do not boil. Remove from heat and set aside.
  2. Combine vegetables in a large bowl. Add cooked pasta and vinegar mixture; stir gently to combine.
  3. Cover and refrigerate overnight or at least 4 hours before serving.

 Adapted from recipe, Tangy Crisp Vegetable and Pasta Salad, from USDA What's Cooking.

Keywords: broccoli, carrots , cucumber, green pepper , pasta salad, radish, tomato, vegetables

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