Tangy Crisp Vegetable and Pasta Salad

Ingredients, directions and serving information for Tangy Crisp Vegetable and Pasta Salad.

• 1/2 cup pasta
• 1/4 cup vinegar
• 1 tablespoon sugar
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1/2 cucumber
• 1/2 medium carrot
• 1/2 red pepper
• 1/2 cup broccoli florets
• 2 tablespoons onion, green or red
• 1 tablespoon dried parsley

1. Wash hands with soap and water.
2. Cook pasta according to package directions, but do not add salt to cooking water.
3. Drain, rinse with cool water, and drain again.
4. In a small saucepan, combine vinegar, sugar, garlic powder, and black pepper.
5. Stir over medium heat until sugar is dissolved, but do not boil. Let cool.
6. Rinse, drain, and chop remaining ingredients. Combine in a shallow container.
7. Add cooked pasta and vinegar mixture. Mix gently.
8. Cover and refrigerate overnight to allow flavors to blend.
9. Top with parsley and serve cold.
10. Cover and refrigerate leftovers within 2 hours.