Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 15
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¼ c. Hy-Vee cider vinegar | ||
| 1 ¼ c. Hy-Vee sugar | ||
| 2 tbsp. Hy-Vee Dijon mustard | ||
| 1 tsp. Hy-Vee salt | ||
| 1 tsp. Hy-Vee cracked black pepper | ||
| 1 tsp. Hy-Vee garlic powder | ||
| 1 (12 oz) package Hy-Vee tri-color rotini | ||
| 1 green bell pepper, seeded and chopped | ||
| 1 c. chopped white onion | ||
| 1 cucumber, quartered lengthwise and chopped | ||
| ¼ c. fresh parsley, chopped |
Directions
- In a medium saucepan, whisk vinegar, sugar, mustard, salt, black pepper and garlic powder. Heat just to boiling or until sugar dissolves. Cool completely.
- Meanwhile, cook pasta al dente according package directions. Drain and rinse under cool water.
- In a large bowl, combine green bell pepper, onion, cucumber and parsley. Stir in pasta and cooled vinegar mixture to coat.
- Cover tightly and refrigerate overnight or at least 4 hours to blend flavors.
- Serve with a slotted spoon.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 210mg
- Total Carbohydrates: 37g
- Protein: 3g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 15%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Summer 2013.