Tangy Crisp Vegetable and Pasta Salad

( I don’t know where I got this recipe!)



½ cup pasta, uncooked

¼ cup vinegar

2 Tablespoons sugar

½ teaspoon garlic powder

1/8 teaspoon pepper

½ medium peeled, seeded and coarsely chopped cucumber ½ medium thinly sliced carrot

½ medium chopped tomato

¼ chopped green pepper

½ cup chopped broccoli florets

½ cup thinly sliced radishes

2 Tablespoons coarsely chopped onion, green or red



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 8 x 8 inch pan. Add cooked pasta and vinegar mixture. Mix gently. Cover and refrigerate overnight to allow flavors to blend.



Serves 6: Serving Size 1/6th of recipe.

Nutritional Info Per Serving:

Calories 60

Total Fat 0g

Cholesterol 0g

Carbohydrate 13g

Calcium 2%

Sodium 60mg

Fiber 1g