Save on Pinterest

Seashell Pasta Salad

I frequently rely on this easy, crowd-pleasing pasta salad. With plenty of colorful veggies, it goes over big every time I serve it.—Renee Durell, Fairy Glen, Saskatchewan
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    4-6 servings


  • 2 cups uncooked medium pasta shells
  • 2 medium tomatoes, seeded and chopped
  • 1/2 medium green pepper, diced
  • 1/4 cup chopped cucumber
  • 1 green onion, sliced
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 2 tablespoons plus 1-1/2 teaspoons ketchup
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper


  • Cook pasta according to package directions; drain and rinse in cold water. In a large serving bowl, combine the pasta, tomatoes, green pepper, cucumber and onion.
  • In a small bowl, whisk the sugar, oil, ketchup, vinegar, salt, paprika and pepper until smooth. Pour over salad and toss to coat. Cover and refrigerate until chilled.
Nutrition Facts
3/4 cup: 219 calories, 10g fat (1g saturated fat), 0 cholesterol, 179mg sodium, 31g carbohydrate (12g sugars, 2g fiber), 4g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Snowflake25
    Nov 17, 2013

    A great pasta salad that is so quick to make and keeps well! I have used different types of pasta and also added more veggies to the salad. Be sure to stir occasionally so that the dressing is distributed evenly!! I make this a day ahead and add the tomatoes a few hours before serving so they don't get too mushy.