Tangy Crisp Vegetable and Pasta Salad

1/2 cup pasta
uncooked (such as bowties
shells
macaroni
etc.)
1/4 cup vinegar
1 tablespoon sugar
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/2 cucumber (medium
peeled
seeded
and coarsely chopped)
1/2 carrot (medium
thinly sliced)
1/2 red pepper (sliced
could use green or yellow)
1/2 cup broccoli florets (coarsely chopped)
2 tablespoons onion
green or red (sliced)
1 tablespoon dried parsley (can use fresh if available)

Wash hands with soap and water.
Cook pasta according to package directions, but do not add salt to cooking water. Drain, rinse with cool water, and drain again.
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.
Top with parsley and serve cold.
Cover and refrigerate leftovers within 2 hours.

Fix it Fresh! Recipe Series
Kansas State University Research and Extension