Creepy-Crawly Pasta Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 13 |
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As a change of pace from pasta salads featuring Italian salad dressing or mayonnaise, our Test Kitchen developed a delicious sweet-and-sour dressing. Ingredients:
8 ounces uncooked fusilli pasta or other spiral pasta |
1 medium zucchini, julienned |
1 cup cherry tomatoes |
1 cup fresh cauliflowerets |
1 cup colossal ripe olives, halved |
3/4 cup pimiento-stuffed olives |
1 small green pepper, chopped |
1/2 cup chopped red onion |
dressing: |
1/4 cup ketchup |
2 tablespoons sugar |
2 tablespoons white vinegar |
1/2 small onion, cut into wedges |
1 garlic clove, peeled |
1 teaspoon paprika |
1/4 teaspoon salt |
1/4 cup canola oil |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the zucchini, tomatoes, cauliflower, olives, green pepper and red onion.
2. In a blender, combine the ketchup, sugar, vinegar, onion, garlic, paprika and salt; cover and process until blended. While processing, gradually add oil in a steady stream; process until thickened. Pour over pasta salad; toss to coat.
3. Cover and refrigerate for at least 2 hours before serving. Yield: 13 servings.
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