Veggie Pasta Salad

This is a different and healthy pasta salad. Use whole-grain or low-carb pasta if you like and substitute veggies to suit your taste. Wear plastic gloves while chopping hot pepper and be sure you don’t touch your eyes or nose.

Step: 1

Bring a large pot of lightly salted water to a boil; cook the pasta spirals at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain.

Step: 2

Toss drained pasta, sweet onion, green bell pepper, chile pepper, tomatoes, and cucumber together in a large bowl.

Step: 3

Whisk olive oil, tomato sauce, lime juice, red wine vinegar, garlic powder, salt, and black pepper together in a separate bowl; drizzle over the pasta mixture and stir to coat.

Step: 4

Chill in refrigerator 2 hours; stir to serve.

Per Serving: 190 calories; protein 4.7g; carbohydrates 27.1g; fat 7.4g; sodium 336.3mg.

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