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Sweet-Sour Pasta Salad

 Sweet-Sour Pasta Salad
Fresh garden vegetables add color and crunch to this attractive salad. Its pleasant vinaigrette-type dressing is sparked with ground mustard and garlic. I like the look of the tricolor spirals, but you can substitute other pasta shapes or use what you have on hand. -Launa Shoemaker, Landrum, South Carolina
16 ServingsPrep: 30 min. + chilling


  • 1 package (16 ounces) tricolor spiral pasta
  • 1 medium red onion, chopped
  • 1 medium tomato, chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 1 medium green pepper, chopped
  • 2 tablespoons minced fresh parsley
  • 1-1/2 cups sugar
  • 1/2 cup white vinegar
  • 1 tablespoon ground mustard
  • 1 teaspoon salt, optional
  • 1 teaspoon garlic powder


  • Cook pasta according to package directions; drain and rinse with cold
  • water. Place in a large serving bowl. Stir in the onion, tomato,
  • cucumber, green pepper and parsley; set aside.
  • In a small saucepan, combine the dressing ingredients. Cook over
  • medium-low heat for 10 minutes or until sugar is dissolved. Pour
  • over salad and toss to coat. Cover and refrigerate for 2 hours.
  • Serve with a slotted spoon. Yield: 16 servings.
Nutritional Facts: One serving (prepared with artificial sweetener equivalent to 1-1/2 cups sugar and without salt) equals 137 calories, 1 g fat (0 saturated fat), 0 cholesterol, 5 mg sodium,

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Sweet-Sour Pasta Salad (continued)

Nutritional Facts: 21 g carbohydrate, 0 fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.