A pasta salad is something for which everyone seems to have a recipe. Or multiple recipes.
This is the recipe for pasta salad that I’m most familiar with. My mom made it and now I like to make it. My husband likes that I make it too. It’s perfect for summer as it will stand up to a warm day, since it’s not made with a mayonnaise based dressing.
Speaking of the dressing, the dressing for this salad may not at first seem very appetizing, but trust me, it’s really tasty.
[Recipe] Tangy Vegetable Pasta Salad
Makes about 8 cups
4 cups rotini (a 375g box)
1 Tbsp oil
2 medium tomatoes
2 green onions
1/2 medium green pepper
1/2 cup sugar
1/2 cup oil
1/3 cup ketchup
1/4 cup white vinegar
1 tsp paprika
1 tsp salt
1/4 tsp pepper
Cook the pasta until it is fully cooked. Drizzle with oil to prevent it from clumping and set aside to cool.
Chop the vegetables and set aside.
Mix all dressing ingredients together until well combined.
Assemble the salad by mixing the pasta, vegetables, and the dressing together.
Serve cold or at room temperature.