Tangy Crisp Vegetable and Pasta Salad

Ingredients

• 1/2 cup Pasta, uncooked (such as bowties, shells, macaroni, etc .)
• 1 tbsp Vinegar
• 1 cup Sugar
• 1/2 tsp Garlic powder
• 1/4 tsp Ground black pepper
• 1/2 medium Cucumber peeled, seeded, and coarsely chopped
• 1 medium Carrot thinly sliced
• 1/4 tsp Red pepper, sliced, could use green or yellow
• 1 cup Broccoli florets, coarsely chopped
• 2 piece(s) Onion, green or red sliced
• 1 tbsp Dried parsley can use fresh if available

Instructions

1. Cook pasta according to package directions, but do not add salt to cooking water. Drain, rinse with cool water, and drain again.
2. 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 8x8 inch pan.
4. Add cooked pasta and vinegar mixture. Mix gently.
5. Cover and refrigerate overnight to allow flavors to blend.
6. Top with parsley and serve cold.
7. Cover and refrigerate leftovers within 2 hours.

Storage and Meal Prep Tips