Name: Tangy Crisp Vegetable and Pasta Salad
Ingredients: 0.5 cup uncooked, (such as shells, macaroni, etc); 0.25 cup; 2 tablespoon; 0.5 teaspoon powder; 0.125 teaspoon; 0.5 medium (peeled, seeded, and coarsely chopped); 0.5 medium (thinly sliced); 0.5 medium (coarsely chopped); 0.25 medium (coarsely chopped); 0.5 cup (coarsely chopped); 0.5 cup (thinly sliced); 2 tablespoon green or red (coarsely chopped)

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.

Yield

6 servings

Ingredients

¹/₂ cup pasta (uncooked, (such as shells, macaroni, etc))

¹/₄ cup vinegar

2 tablespoons sugar

¹/₂ teaspoon garlic (powder)

¹/₈ teaspoon black pepper

¹/₂ medium cucumber ((peeled, seeded, and coarsely chopped))

¹/₂ medium carrots ((thinly sliced))

¹/₂ medium tomato ((coarsely chopped))

¹/₄ medium green pepper ((coarsely chopped))

¹/₂ cup broccoli ((coarsely chopped))

¹/₂ cup radish ((thinly sliced))

2 tablespoons onion (green or red (coarsely chopped))

Steps

Wash your hands and work area.
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 8x8 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 2 hours.

Notes

Customize with your favorite pasta and vegetables.

Meal Type: Lunch, Dinner

Category: Kid-Friendly

Food group: Vegetables, Grains

Season: Spring, Summer

Source

USDA: MyPlate