December 6, 2016

Pasta Veggie Salad

2 c. cooked tube pasta, drained and rinsed
1 zucchini squash, cubed
1 yellow summer squash, cubed
1 sweet red pepper, cut into bite-size pieces
1/2 green pepper, cut into bite-size pieces
1 cucumber, cubed
3 to 4 green onions, chopped

Dressing:
1/2 t. black pepper
1/2 t. salt
3/4 t. garlic powder
3/4 t. dried minced onions
3/4  t. dry mustard
1/4 c. sugar
1/4 c. white wine vinegar
1/4 c. vegetable oil

Add all vegetables to pasta. Keep salad chilled. For dressing, combine dry spices then add sugar, vinegar and oil. Pour dressing over salad an hour or two before serving.

Michele Jewell, Alba