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Creepy-Crawly Pasta Salad

TOTAL TIME: Prep: 20 min. + chilling Cook: 15 min. YIELD: 12 servings (3/4 cup each)
A sweet-and-sour dressing tops off this easy pasta salad that's actually good for you! —Taste of Home Test Kitchen

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

  • 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.

Nutrition 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.

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