INGREDIENTS:
- 2 cups cooked pasta (any shape)
- 3 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder½ 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
- 1 small onion, minced
- ½ cup frozen peas, thawed
STEPS:
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Cook the pasta, drain, and cool in the refrigerator.
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Wash all vegetables, and remove seeds from tomato.*
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Collect, dice, and measure all ingredients before starting to prepare the recipe.
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Whisk together oil, vinegar, salt, black pepper, garlic powder, Italian seasoning, and crushed red pepper flakes (if using) in a large bowl.
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Add the pasta, cucumber, tomato, green pepper, onion, and peas.
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Mix all ingredients together until the vegetables and pasta are evenly coated.
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Serve immediately. It tastes even better when refrigerated for at least an hour. Cover when storing in the fridge, and stir again before serving.
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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.
Nutrition Facts |
|
|---|---|
|
6 Servings per container |
|
Amount Per ServingCalories 150 |
|
| Total Fat 8g | 10% |
| Saturated Fat 1g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 200mg | 9% |
| Total Carbohydrates 17g | 6% |
| Dietary Fiber 2g | 7% |
| Total Sugars 3g | |
| Includes 0g Added Sugars | 0% |
| Protein 4g | 8% |
| Vitamin D 0mcg | 0% |
| Calcium 16mg | 2% |
| Iron 1mg | 6% |
| Potassium 133mg | 2% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.