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Tangy Pasta Salad
Tangy Pasta Salad

Category: Side Dish | Serves: 6

(74 ratings)

Nutrition Information:
Calories: 60
Protein: 2 g
Carbs: 13 g
Fat: 0 g
Saturated Fat: 0 g
Sodium: 60 mg
Fiber: 1 g

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Pasta tossed with crisp, fresh vegetables and a tangy vinaigrette is the perfect pasta salad for a barbeque.
1/2 cup pasta, uncooked such as shells, macaroni, etc. (look for whole wheat)
1/4 cup vinegar such as balsamic or red wine
2 Tablespoons sugar
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1/2 medium peeled, seeded, and coarsely chopped cucumber
1/2 medium thinly sliced carrot
1/2 medium coarsely chopped tomato
1/4 coarsely chopped red pepper
1/2 cup coarsely chopped broccoli florets
1 cup chopped fresh spinach
2 Tablespoons coarsely chopped onion, green or red
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 Combine remaining ingredients in a shallow container, such as an 8x8 inch pan.
4 Add cooked pasta, and vinegar mixture. Mix gently. Cover and refrigerate overnight to allow flavors to blend. Serve using a slotted spoon.

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