Name: Sweet and Tangy Pasta Salad
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sweet and Tangy Pasta Salad

1. 1 package (16 ounces) spiral pasta -

2. 1 medium cucumber, finely chopped -

3. 1 jar (8 ounces) whole baby corn, drained and cut into 1/2-inch pieces -

4. 1 jar (7-1/2 ounces) marinated artichoke hearts, drained -

5. 1 cup sliced pimiento-stuffed olives -

6. 1 cup sliced ripe olives -

7. 1/2 cup finely chopped sweet red pepper -

8. 1/4 cup finely chopped onion -

9. Dressing: -

10. 1 cup canola oil -

11. 1 cup cider vinegar -

12. 1 cup sugar -

13. 1/2 teaspoon pepper -

14. 2 tablespoons minced fresh parsley -

How to cook deliciously - Sweet and Tangy Pasta Salad

1. Stage

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. Stage

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.