Pasta Salad with Mixed Vegetables

Traditional macaroni salad isn't always healthy, but this recipe sure is!  It uses whole wheat pasta, tons of different vegetables, and a homemade vinaigrette instead of mayo.  Unlike a traditional pasta salad, this recipe is higher in fiber, and lower in fat.  

Makes:  6 servings

Ingredients
1 cup whole wheat pasta, uncooked 
½ cucumber, seeded and chopped
½ tomato, chopped
¼ red or orange bell pepper, chopped 
2 Tbs red onion, or 3 green onions, coarsely chopped
½ tsp garlic powder
½ cup broccoli florets
½ cup cauliflower, chopped
½ cup kale, torn into small pieces

For the Dressing 
¼ cup vinegar
2 Tbs sugar
⅛ tsp black pepper
½ tsp salt
1 tsp garlic powder

Instructions
  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, blend dressing ingredients in a jar with a lid and shake.  Or stir together in a bowl or saucepan. 
  3. Combine all ingredients in a large bowl with vinegar dressing. Mix gently.
  4. Optional: cover and refrigerate overnight to allow flavors to blend. Serve cold.​

Source: Kansas State University Research and Extension, Fix it Fresh! Recipe Series
​​​Nutrition Information
Serving Size: ½ cup

Calories: 90
Total Fat: 1g
Saturated Fat: 0g
Protein: 3g
Sodium: 200mg
Carbohydrates: 19g
Added Sugar: 4g
Fiber: 2g