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Sweet and Tangy Pasta Salad

Sweet and Tangy Pasta Salad
June Herke WATERTOWN, SOUTH DAKOTA I’m a retired farmwife and one of 16 children. I learned lots about cooking from my mother. This recipe is my version of a much simpler one.
16 ServingsPrep: 25 min. + chilling

Ingredients

  • 1 package (16 ounces) spiral pasta
  • 1 medium cucumber, finely chopped
  • 1 jar (8 ounces) whole baby corn, drained and cut into 1/2-inch pieces
  • 1 jar (7-1/2 ounces) marinated artichoke hearts, drained
  • 1 cup sliced pimiento-stuffed olives
  • 1 cup sliced ripe olives
  • 1/2 cup finely chopped sweet red pepper
  • 1/4 cup finely chopped onion
  • DRESSING:
  • 1 cup canola oil
  • 1 cup cider vinegar
  • 1 cup sugar
  • 1/2 teaspoon pepper
  • 2 tablespoons minced fresh parsley

Directions

  • Cook pasta according to package directions. Meanwhile, in a large
  • bowl, combine the cucumber, corn, artichokes, olives, red pepper and
  • onion. Drain pasta and rinse in cold water; stir into vegetable
  • mixture.
  • In a small bowl, whisk the dressing ingredients. Pour over salad;
  • toss to coat. Cover and refrigerate for at least 2 hours. Serve with
  • a slotted spoon.
  • Yield: 16 servings.
© Taste of Home 2013

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Sweet and Tangy Pasta Salad (continued)

Nutrition Facts: 3/4 cup equals 332 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 330 mg sodium, 38 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013