Sweet and Tangy Pasta Salad Recipe
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.
Quick
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 16 servings
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 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. Yield: 16 servings.
Nutritional Facts
3/4 cup equals 332 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 330 mg sodium, 38 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Sweet Pasta Salad in Country Extra September 2008, p49
Beth Layman :)
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