Eat Without

Garden Pasta Salad

Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Pasta salad is a cool and delightful addition to lunch or dinner. It goes with soup or a sandwich.

Makes
6 Servings

Ingredients

  • 1/2 cup macaroni, cooked
  • 1/4 cup onion, finely chopped
  • 1/2 cup cucumber, finely chopped
  • 1/4 cup green pepper, diced
  • 1 tablespoon vinegar
  • 1/2 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon parsley, chopped (optional)

Directions

  1. In a medium-sized bowl, combine macaroni, onions, cucumbers, and green peppers. Mix well.
  2. In a separate bowl, mix vinegar, vegetable oil, salt, and pepper. If using parsley, add that too.
  3. Pour the prepared dressing over the pasta. Mix well.
  4. Cover bowl and refrigerate for 30 to 45 minutes. Serve cold.

Notes

Learn more about: Onions Cucumbers Bell Peppers Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.