Creepy-Crawly Pasta Salad Recipe

4.5 1 2
Creepy-Crawly Pasta Salad Recipe
Creepy-Crawly Pasta Salad Recipe photo by Taste of Home
Publisher Photo

Creepy-Crawly Pasta Salad Recipe

Read Reviews
4.5 1 2
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min.

Ingredients

  • 8 ounces uncooked fusilli or other spiral pasta
  • 1 medium zucchini, julienned
  • 1 cup fresh cauliflower florets
  • 1 cup cherry tomatoes, halved
  • 1 small green pepper, chopped
  • 1/2 cup chopped red onion
  • 1 cup colossal ripe olives, halved
  • 3/4 cup pimiento-stuffed olives
  • DRESSING:
  • 1/4 cup ketchup
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar
  • 1 garlic clove, peeled
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 small onion, cut into wedges
  • 1/4 cup canola oil

Directions

Cook pasta according to package directions. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add vegetables and olives.
Place first seven dressing ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream; process until thickened. Add to salad; toss to coat. Refrigerate, covered, at least 2 hours before serving. Yield: 12 servings (3/4 cup each)
Originally published as Creepy-Crawly Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p242

Nutritional Facts

3/4 cup: 162 calories, 7g fat (1g saturated fat), 0 cholesterol, 380mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 8 ounces uncooked fusilli or other spiral pasta
  • 1 medium zucchini, julienned
  • 1 cup fresh cauliflower florets
  • 1 cup cherry tomatoes, halved
  • 1 small green pepper, chopped
  • 1/2 cup chopped red onion
  • 1 cup colossal ripe olives, halved
  • 3/4 cup pimiento-stuffed olives
  • DRESSING:
  • 1/4 cup ketchup
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar
  • 1 garlic clove, peeled
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 small onion, cut into wedges
  • 1/4 cup canola oil
  1. Cook pasta according to package directions. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add vegetables and olives.
  2. Place first seven dressing ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream; process until thickened. Add to salad; toss to coat. Refrigerate, covered, at least 2 hours before serving. Yield: 12 servings (3/4 cup each)
Originally published as Creepy-Crawly Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p242

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kannanr User ID: 7457854 155553
Reviewed Oct. 25, 2013

"tnq"

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