Sweet and Tangy Pasta Salad Recipe

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

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

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

Directions

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.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and 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: 332 calories, 19g fat (2g saturated fat), 0 cholesterol, 330mg sodium, 38g carbohydrate (14g sugars, 2g fiber), 4g protein.

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  • 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
  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 jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and 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

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MY REVIEW
niecynoel User ID: 5418152 99534
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
Aquarelle User ID: 985301 169349
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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