Sweet-Sour Pasta Salad
Fresh garden vegetables add color and crunch to this attractive salad. Its pleasant vinaigrette-type dressing is sparked with ground mustard and garlic. I like the look of the tricolor spirals, but you can substitute other pasta shapes or use what you have on hand.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon garlic powder
- 1/2 cup white vinegar
- 1 1/2 cups sugar
- dressing:
- 1 medium green pepper chopped
- 1 medium red onion chopped
- 2 tablespoons fresh parsley minced
- 1 tablespoon ground mustard
- 1 medium tomato chopped
- 16 ounces tricolor spiral pasta
- 1 medium cucumber peeled seeded and chopped
- 1 teaspoon salt optional
- Carbohydrate 21.071869166975 g
- Cholesterol 0 mg
- Fat 0.176160833556972 g
- Fiber 0.55020417522677 g
- Protein 0.495222500207897 g
- Saturated Fat 0.0239474583452479 g
- Serving Size 1 1 Serving (111g)
- Sodium 5234.60184837263 mg
- Sugar 20.5216649917482 g
- Trans Fat 0.0278940833506188 g
- Calories 85 calories
Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Stir in the onion, tomato, cucumber, green pepper and parsley; set aside. In a small saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon.
