Sweet and Sour Pasta Salad

Sweet and Sour Pasta Salad

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 16

    • About This Recipe

    “Pasta salad that can be made for summer get-togethers, or for your family!”

    Ingredients

  • 1 (16ounce) packages tri-color spiral pasta
  • 1mediumred onion
  • 1mediumtomato, chopped
  • 1mediumcucumber, peeled, chopped
  • 1mediumgreen pepper, chopped
  • 2tablespoonsminced fresh parsley

    • Dressing

  • 1 1/2 cupssugar
  • 1/2 cupvinegar
  • 1tablespoonground mustard
  • 1teaspoonsalt(optional)
  • 1teaspoongarlic powder

    • Directions

  • Cook pasta according to package directions; drain and rinse with cold water.
  • Place in large serving bowl, add onion, tomato, cucumber, green pepper and parsley, set aside.
  • In a saucepan combine the dressing ingredients, cook over medium-low heat for 10 minutes or until sugar is dissolved.
  • Pour over salad and toss.
  • Cover and refrigerate for 2 hours.
  • Serve with slotted spoon.

    • Reviews

  • “does not taste really good and it smells really digusting”

  • “Made this for an Easter pot-luck. I was sceptical about the amount of dressing this made – didn’t think it would be enough but it was. Took the suggestion from Jillian and used only one cup of sugar and used apple cider vinegar. Very good and a nice change of pace from the ususal Itanian dressing type pasta salad.”

  • “Absolutely delicious!I made a third of the recipe and ate half of it for lunch today.It’s good as-is for a side dish, but I think I’ll add some white-meat chicken next time I’m having it as a meal.:)”

  • “This is a great pasta dish!I love the combination of the pasta and the season’s fresh vegtables.The dressing went perfectly with it.In fact, I thought it was even better the next day.Thank you for sharing.:-)”

  • “Not a big fan of this one, I was looking for a runny sauce and it came out sticky almost and I think for the amount of pasta there just was not enough sauce to cover all, or atleast I was looking for a more generous amount… I ended up adding more vinegar before refridgerating because it was way too sweet. The recipe did not have a good balance of sweet and sour, without making alternations to it.”

  • “My sister made this kind of pasta salad for a July 4th get-together, so I had to come here to see if I could find the recipe.This one is pretty close.I made it today and it is really good.I reduced the amount of sugar to only 1 cup and it was still pretty sweet.I also used only 1 tsp. of mustard powder.I highly recommend this recipe.It’s perfect to take to a picnic or a summer get-together.”

  • “I thought this recipe was wonderful!!! A few minor changes…I seeded the cucumber, just for personal preference, and added some ground black pepper. My entire family, as well as myself, loved the flavor combinations in this salad!! Definite keeper! Can’t wait to make this for summer BBQ’s !! Thanks so much for posting:)~Manda”

  • “Beautiful and delicious pasta salad. I made this so I would have something other than a sandwich to take to lunch. I trimmed off 1/2 cup of sugar in the dressing just to cut down on the calories. It still had a good sweet-sour taste. The flavors blended well overnight. Thanks for this yummy recipe.”

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