Sweet and Tangy Pasta Salad Recipe
Sweet and Tangy Pasta Salad Recipe photo by Taste of Home

Sweet and Tangy Pasta Salad Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 16 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Sweet Pasta Salad in Country Extra September 2008, p49

Nutritional 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.

Reviews for Sweet and Tangy Pasta Salad

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jun. 29, 2014

This is a great pot luck salad. It is the one that everyone requests, for all family and event gatherings

MY REVIEW
Reviewed Jul. 11, 2010

This is very easy to prepare and very refreshing. I did not have marinated artichoke hearts, so I had to substitute regular canned artichoke hearts. They should be chopped, not left whole.

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