Tangy Crisp Vegetable and Pasta Salad

Ingredients

• 1/2 cup pasta — such as bowties, shells, macaroni, etc.
• 1/4 cup vinegar
• 1 tablespoon sugar
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1/2 cucumber — peeled, seeded, and coarsely chopped
• 1/2 medium carrot — thinly sliced
• 1/2 red pepper — sliced, could use green or yellow
• 1/2 cup broccoli florets — coarsely chopped
• 2 tablespoons onion, green or red — sliced
• 1 tablespoon dried parsley — can use fresh if available

Method

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.
6. Let cool.
7. Rinse, drain, and chop remaining ingredients.
8. Combine in a shallow container.
9. Add cooked pasta and vinegar mixture.
10. Mix gently.
11. Cover and refrigerate overnight to allow flavors to blend.
12. Top with parsley and serve cold.
13. Cover and refrigerate leftovers within 2 hours.