Fresh SUMMER VEGETABLE NOODLE SALAD

Nancy J. Patrykus

By
@Finnjin

One neighbor gave me 2 nice narrow cucumbers. Another neighbor, dropped off a green zucchini. I had a sweet onion.Or use a purple one.
Then my daughter-in-law stopped by with 2 small yellow squash and a pint of fresh black raspberries from ther garden. Next day a veteran from our V.F.W. Post presented me with 1 black and 3 little pale yellow "green peppers.
"What shall I make? a pie? bread? soup?......BINGO!!!
How about a salad.
Hope you like my recipe, it turned out to be very delicious..
And I will be making it again next week for a gathering of 75 veterans at the POST. Nancy..


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Rating:

Comments:

Serves:

Family

Cook:

20 Min

Ingredients

summers finest fresh vegetables, as above. or your choice.
an added shredded carrot would be a nice and added crunch.
decorate with cherrc tomatoes ..right before serving.
1/2 to -1 lb
pasta noodles of your choice.
3/4 c
apple cider vinegar
1 Tbsp
vegetable oil
3/4 c
sugar
1 Tbsp
mustard powder
2 Tbsp
fresh parsley, chopped
1/2 tsp
garlic powder...not garlic salt
salt & pepper to taste

Directions Step-By-Step

1
Cook noodles,.
I used curl ones. Adjust the amount of noodles with the amount of vegetables you will be using.
.This recipe is very versitile.Play with it.
Be careful not to overcook the noodles.
2
Peel and slice vegetables..I leave a little skin on for color..
Peppers do not have to be peeled.
3
Mix the dressing, pour over the shredded vegetables..
Cover and put in the refrigerator untill serving time.
This recipe has a wonderful taste...nice and crunchy.
Enjoy!.......
4
I did not use the black raspberries!!..........LOL

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