Tangy Crisp Vegetable and Pasta Salad

500 min · Serves 6

Based on a recipe from Fix it Fresh! Recipe Series Kansas State University Research and Extension, via USDA MyPlate Kitchen

What goes in

• ½ cuppasta (such as bowties, shells, or macaroni)
• ¼ cupvinegar
• 14.8 mlsugar
• 2½ mlgarlic powder
• 0.6 mlground black pepper
• ½cucumber, peeled, seeded, and coarsely chopped
• ½medium carrot, thinly sliced
• ½red bell pepper, sliced
• ½ cupbroccoli florets, coarsely chopped
• 29.6 mlsliced red or green onion
• 14.8 mldried parsley

How to cook it

1. Boil the pasta according to package directions without salting the cooking water.
2. Drain the cooked pasta, rinse thoroughly under cold water, and drain completely.
3. Combine the vinegar, sugar, garlic powder, and black pepper in a small saucepan.
4. Warm over medium heat just until the sugar granules dissolve completely, without letting the liquid boil, then set aside to cool.
5. Toss the prepared cucumber, carrot, red pepper, broccoli, and sliced onion together in a shallow serving dish.
6. Fold in the cooled pasta and pour over the vinegar dressing, stirring gently to distribute evenly.
7. Seal the container and place it in the refrigerator overnight so the flavors infuse.
8. Garnish the top with parsley and serve chilled, refrigerating any remaining portions within two hours.

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