Think Healthy | April - May 2009

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Tangy, Crisp Vegetable and Pasta Salad

Vegtable Pasta Salad½ cup pasta, uncooked, such as shells or macaroni
¼ cup vinegar
2 tbsp. sugar
½ tsp. garlic powder
1/8 tsp. black pepper
½ medium cucumber, peeled, seeded, and coarsely chopped
½ medium carrot, thinly sliced
½ medium tomato, coarsely chopped
½ green pepper, coarsely chopped
½ cup broccoli florets, coarsely chopped
½ cup radishes, thinly sliced
2 tbsp. green or red onion, coarsely chopped

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

Yield: six servings
Serving Size: 1/6 of recipe