Recipe: 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.

Serves 6.

Ingredients

• ½ cup uncooked pasta
• ¼ cup vinegar
• 2 tablespoons sugar
• ½ teaspoon garlic powder
• ⅛ teaspoon black pepper 
• ½ medium cucumber (peeled, seeded, and coarsely chopped) 
• ½ medium carrot (thinly sliced)
• ½ medium tomato (coarsely chopped) 
• ¼ medium green pepper (coarsely chopped)
• ½ cup broccoli (coarsely chopped) 
• ½ cup radish (thinly sliced) 
• 2 tablespoons onion, green or red (coarsely chopped) 

Directions

1. Cook pasta according to package directions but do not add salt to cooking water. Drain, rinse with cool water and drain again.
2. 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.
3. Rinse, drain and chop remaining ingredients. Combine in a shallow container.
4. Add cooked pasta and vinegar mixture. Mix gently. 
5. Cover and refrigerate overnight to allow flavors to blend. 
6. Serve cold

Nutrition per serving: 73 calories, 0g fat, 0 mg cholesterol, 10 mg sodium, 15g carbohydrates, 5g sugars, 2g protein

Adapted from nutrition.gov

This recipe was republished from The Circle magazine, a monthly publication of Geisinger’s Silver Circle program. Subscribe now.

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