Pasta-Vegetable Salad

By irisrose25

  • 2 tablespoons cider vinegar

  • 2 tablespoons tomato sauce

  • 2 teaspoons sugar

  • 2 tablespoons olive oil

  • 1 garlic clove, minced

  • 1/4 teaspoon dried marjoram leaves

  • 1/4 teaspoon dried basil

  • 1/4 teaspoon salt, or to taste (optional)

  • 1 cup uncooked penne or similarly shaped pasta

  • 1 large tomato, cubed

  • 1 small zucchini, cubed

  • 1 red or yellow bell pepper, seeded and chopped

  • 1 cup broccoli or cauliflower florets

  1. In a serving bowl, combine the vinegar and tomato sauce. Stir to mix well. Stir in the sugar, oil, garlic, marjoram, basil, and salt (if desired). Set aside. Cook the pasta according to package directions. Transfer to a colander, and rinse under cold running water. Drain. Meanwhile, add tomato, zucchini, pepper, and broccoli to the bowl with the dressing. Stir to mix well. Stir in pasta. Serve immediately, or cover and refrigerate for 1 hour or up to 36 hours before serving. Stir before serving.

Nutritional Facts

Serving Size 1/8 of recipe
Calories 44
Fat 2 g
Carbohydrates 6 g
Protein 1 g

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