Pasta Salad

40 min · Serves 12

Based on a recipe from Easy and Nutritious Family Recipes University of California Cooperative Extension Fresno County, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 3 cupsuncooked pasta
• ½ cupchopped celery
• 1medium bell pepper, chopped
• ½ cupdiced carrots
• ½ cupchopped broccoli
• ⅓ cupmayonnaise
• 22.2 mlgarlic powder
• 1.2 mlblack pepper

How to cook it

1. Bring a large pot of water to a rolling boil over high heat on the stovetop. Add the 3 cups of uncooked pasta and cook, stirring occasionally, for 8 to 10 minutes until tender yet firm to the bite.
2. Drain the cooked pasta thoroughly in a colander, rinse with cold tap water to cool, and transfer it to a large mixing bowl.
3. Add the ½ cup chopped celery, 1 medium chopped bell pepper, ½ cup diced carrots, and ½ cup chopped broccoli to the bowl with the pasta.
4. Add the ⅓ cup mayonnaise, 1½ tablespoons garlic powder, and ¼ teaspoon black pepper to the bowl, then stir thoroughly until the pasta and vegetables are evenly coated.
5. Place the pasta salad in the refrigerator to chill for at least 30 minutes until cold throughout before serving.

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