Vinegar Pasta Salad With Vegetables

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. 1 Cook pasta according to package directions without salt. Drain, rinse with cool water, and drain again.
2. 2 In a small saucepan, combine vinegar, sugar, garlic powder, and black pepper. Stir over medium heat until sugar dissolves, but do not boil. Let cool.
3. 3 Rinse, drain, and chop the cucumber, carrot, red pepper, broccoli, and onion.
4. 4 Combine chopped vegetables and cooked pasta in a shallow container. Add the cooled vinegar mixture and mix gently.
5. 5 Cover and refrigerate overnight to allow flavors to blend. Top with parsley and serve cold.