Creepy-Crawly Pasta Salad Recipe
Creepy-Crawly Pasta Salad Recipe photo by Taste of Home

Creepy-Crawly Pasta Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:13 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 13 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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 over pasta salad; toss to coat.
  3. Cover and refrigerate for at least 2 hours before serving. Yield: 13 servings.
Originally published as Creepy-Crawly Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p242

Nutritional 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.

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Reviewed Oct. 25, 2013

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