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Pasta Vegetable Salad
2 Tbsp cider vinegar
2 Tbsp tomato sauce
2 tsp sugar (may use sugar substitute)
2 Tbsp olive oil
1 garlic clove, minced
1/4 tsp dried marjoram leaves
1/4 tsp basil
1/4 tsp salt, or to taste (optional)
1 cup uncooked penne or similarly shaped pasta
1 large tomato, cubed
1 small zucchini, cubed
1 medium red or yellow pepper, seeded & chopped
1 cup broccoli or cauliflower florets
Combine vinegar and tomato sauce in a large serving bowl; 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 the tomatoes, zucchini, pepper and broccoli to the bowl with the
dressing. Stir to mix well. Stir in pasta. Serve immediately or cover and refrigerate 1 hour
or up to 36 hours before serving. Stir before serving.
Nutritional Information (per 1/2 cup serving): 44 Cal; 2 g Total Fat; 6 g Carb; 0 mg
Cholesterol; 14 mg Sodium; 1 g Fiber; 1g Protein.