Pasta Salad

Pasta Salad (pdf)

Makes: 6 servings (1 cup per serving)
Preparation Time: 20 minutes

Ingredients

• 2 cups cooked pasta (any shape; follow package instructions to
• cook), cooled
• 3 tablespoons vegetable oil
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• 1 pinch of crushed red pepper flakes (optional)
• 1 cup diced cucumber
• 1 large tomato, seeds removed and chopped*
• ½ green pepper, diced
• ¼ large onion, diced
• ½ cup frozen peas, thawed

Directions

1. Cook the pasta, drain, and cool in the refrigerator.
2. Wash all vegetables, and remove seeds from tomato.*
3. Collect, dice, and measure all ingredients before starting to prepare the recipe.
4. Whisk together oil, vinegar, salt, black pepper, garlic powder, Italian seasoning, and
5. crushed red pepper flakes (if using) in a large bowl.
6. Add the pasta, cucumber, tomato, green pepper, onion, and peas.
7. Mix all ingredients together until the vegetables and pasta are evenly coated.
8. Serve immediately. It tastes even better when refrigerated for at least an hour. Cover
9. when storing in the fridge, and stir again before serving.
10. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

*Removing tomato seeds: Turn the tomato on its side so the stem faces to the right. Cut the tomato down the center, and use a ¼ teaspoon to spoon out the seeds.

Be creative! Use whole wheat pasta.