Macaroni-Final

  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 6 servings

Ingredients

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

1/2 cup radish ((thinly sliced))

1/2 cup broccoli ((coarsely chopped))

1/2 teaspoon garlic (powder)

1/2 medium carrots ((thinly sliced))

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

1/2 medium tomato ((coarsely chopped))

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

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

1/4 cup vinegar

2 tablespoons sugar

1/8 teaspoon black pepper

Steps

  1. Wash your hands and work area.
  2. Cook pasta according to package directions but do not add salt to cooking water. Drain, rinse with cool water, and drain again.
  3. 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.
  4. Rinse, drain, and chop remaining ingredients. Combine in a shallow container, such as an 8x8 inch pan.
  5. Add cooked pasta, and vinegar mixture. Mix gently.
  6. Cover and refrigerate overnight to allow flavors to blend.
  7. Serve cold using a slotted spoon.
  8. Cover and refrigerate leftovers within 2 hours.

Source USDA: MyPlate

U.S. Department of Agriculture. Nutrition.gov Website. Tangy Crisp Vegetable and Pasta Salad. Recipe source: Source USDA: MyPlate. Available at nutrition.gov/recipes. Access date: 09-05-2024.