Vegetable Pasta Salad
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Vegetable Pasta Salad
Yield: 1/6 of recipe

Ingredients:

  • 1 1/2 cups whole wheat pasta, uncooked
  • 1/2 cup vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/3 cup vegetable oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon dried parsley
  • 3 cups fresh vegetables, washed and chopped*

Directions:

  1. Wash hands with soap and water.
  2. Cook pasta according to package directions.
  3. In a small saucepan, make dressing by combining vinegar, water sugar, vegetable oil, salt, pepper, garlic powder, dill weed, and dried parsley. Bring to a boil then remove from heat and cool.
  4. In a large bowl, combine pasta and vegetables.
  5. Pour cooled dressing mixture over pasta and vegetables. Stir well.
  6. Refrigerate 3 to 4 hours before serving.
Notes: 

*Any of these vegetables will work great:  carrots, celery, broccoli, green pepper, cucumber, onion, and many more!

Nutrition Information:

  • Serving Size (1/6 of recipe):
  • Calories 260
  • Total Fat 13g
  • Saturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 90mg
  • Total Carbohydrates 33g
  • Fiber 2g
  • Total Sugars 12g
  • Protein 4g
  • Vitamin A 100%
  • Vitamin C 30%
  • Calcium 4%
  • Iron 4%