Confetti Pasta Salad

sherry fry

By
@smedley

I was given a version of this salad in the 80's by a woman I worked with. I have taken it to many get togethers and everyone inquires about the recipe. It is best is made the day before so that the flavors meld together. You can add items or delete any of the "added" items you would like. The original recipe called for black olives but I have found most people don't like them so I put in green olives. I also omit the green pepper in my version because "we don't get along".

Rating:
★★★★★ 1 vote
Comments:
Serves:
15 - 20
Prep:
45 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

1 lb
pasta of choice
3/4 c
sugar
3/4 c
oil
3/4 c
vinegar
1 can(s)
tomato soup
1 can(s)
kernel corn
1 pkg
grape tomatoes
1 can(s)
garbanzo beans
1 large
red pepper
1 large
green pepper
1 large
onion
1 can(s)
black olives

Step-By-Step

1Cook pasta per package instructions.
2While pasta is cooking, mix together the next 4 ingredients and set aside.
3Chop peppers and onion. Drain and rinse garbanzo beans and corn. Drain olives. Cut tomatoes in half.
4Once pasta is cooked and drained put into large bowl, add all other ingredients and stir! It is best if let to set over night in the fridge.

About this Recipe

Course/Dish: Pasta Salads
Other Tag: Quick & Easy