Sweet and Tangy Pasta Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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June Herke WATERTOWN, SOUTH DAKOTA Iâm 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:
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:
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. Yield: 16 servings.
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