Taste of Home
Sweet and Tangy Pasta Salad
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 16 servings.
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.
Ingredients
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1 package (16 ounces) spiral pasta
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1 medium cucumber, finely chopped
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1 jar (8 ounces) whole baby corn, drained and cut into 1/2-inch pieces
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1 jar (7-1/2 ounces) marinated artichoke hearts, drained
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1 cup sliced pimiento-stuffed olives
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1 cup sliced ripe olives
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1/2 cup finely chopped sweet red pepper
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1/4 cup finely chopped onion
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DRESSING:
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1 cup canola oil
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1 cup cider vinegar
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1 cup sugar
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1/2 teaspoon pepper
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2 tablespoons minced fresh parsley
Directions
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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.
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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.
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