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Creepy-Crawly Pasta Salad

As a change of pace from pasta salads featuring Italian salad dressing or mayonnaise, our Test Kitchen developed a delicious sweet-and-sour dressing. —Taste of Home Test Kitchen

13 ServingsPrep: 25 min. + chilling

Ingredients

8 ounces uncooked fusilli pasta or other spiral pasta
1 medium zucchini, julienned
1 cup cherry tomatoes
1 cup fresh cauliflowerets
1 cup colossal ripe olives, halved
3/4 cup pimiento-stuffed olives
1 small green pepper, chopped
1/2 cup chopped red onion
DRESSING:
1/4 cup ketchup
2 tablespoons sugar
2 tablespoons white vinegar
1/2 small onion, cut into wedges
1 garlic clove, peeled
1 teaspoon paprika
1/4 teaspoon salt
1/4 cup canola oil

Directions

Cook pasta according to package directions; drain and rinse in cold
water. Place in a large bowl; add the zucchini, tomatoes,
cauliflower, olives, green pepper and red onion.
In a blender, combine the ketchup, sugar, vinegar, onion, garlic,
paprika and salt; cover and process until blended. While processing,
gradually add oil in a steady stream; process until thickened. Pour

2 of 2

Creepy-Crawly Pasta Salad (continued)

Directions (continued)

over pasta salad; toss to coat.
Cover and refrigerate for at least 2 hours before serving. Yield: 13
servings.

Nutrition Facts: 3/4 cup equals 148 calories, 7 g fat (1 g saturated fat), trace cholesterol, 363 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.