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Tangy Vegetable Pasta Salad

pasta salad with vegetables on a green and white plate
Servings per Recipe
Nutrition Facts
Calories : 60
Fat : 0 g
Sodium : 60 mg
Total Carbohydrates : 12 g
Fiber : 1 g
Protein : 2 g
1 cup cooked pasta, such as rotini
1/4 cup vinegar, such as white or red wine
2 tablespoon sugar
1/2 teaspoon garlic powder
1/8 teaspoon 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
Wash hands with soap and water.
Gently rub produce under cool running water.
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.
Combine vegetables in a large bowl. Add cooked pasta and vinegar mixture; stir gently to combine.
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.