Sweet and Tangy Pasta Salad

Total Time

Prep: 25 min. + chilling


16 servings

Updated: Sep. 26, 2022
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.


  • 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
  • 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 small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 332 calories, 19g fat (2g saturated fat), 0 cholesterol, 330mg sodium, 38g carbohydrate (14g sugars, 2g fiber), 4g protein.