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Spiral Pasta Salad with Marjoram Vinaigrette Recipe

Spiral Pasta Salad with Marjoram Vinaigrette Recipe

Field editor Sue Gronholz of Beaver Dam, Wisconsin likes to use home-grown herbs in her recipes. Notes Sue, “Marjoram, which I think is under-used, gets well-deserved attention in this fresh-tasting salad.”
TOTAL TIME: Prep/Total Time: 25 min. YIELD:12 servings


  • 1 package (12 ounces) spiral pasta
  • 3 plum tomatoes, seeded and chopped
  • 1 medium green pepper, chopped
  • 1 small onion, thinly sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3 tablespoons white wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram
  • 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup olive oil


  • 1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, green pepper, onion and olives.
  • 2. In a small bowl, combine the vinegar, honey, marjoram, basil, mustard, salt and pepper. Gradually whisk in oil. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving. Yield: 12 servings.

Nutritional Facts

1 cup equals 212 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 208 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

Reviews for Spiral Pasta Salad with Marjoram Vinaigrette

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Reviewed Oct. 21, 2015

"Big hit with the family and guests I made for a grilling party."

Reviewed Apr. 7, 2014

"This had a strange flavor which started out slightly sweet but quickly became bitter. It was edible but I don't think I will make it again."

Reviewed Aug. 5, 2013

"Excellent! Have made it several times and everyone I have server it to has enjoyed it."

Reviewed Jul. 23, 2011

"Excellent! I took this to a neighborhood BBQ and it was a hit!"

Reviewed Apr. 26, 2009

"this was very good. i am like you i love to use fresh herbs and spices when i cook."

Reviewed Mar. 31, 2009

"This was very good!"

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