Pasta Salad Recipe

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Pasta Salad

Joan Abbott


This salad is best if made the day before or at least four to six hours before you want to serve it. The longer is sits the better it gets. I have taken this salad to many family gatherings and partys and have always gotten many compliments on it.

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1 1/2 c
apple cider vinegar
3/4 c
1/2 Tbsp
prepared mustard
1/2 Tbsp
coarse black pepper
1/2 Tbsp
1/2 tsp
garlic powder
1 Tbsp
1 jar(s)
red pimentos
1 medium
diced onion
1 medium
diced green or red pepper
1 lb
spiral pasta (mixed color)

Directions Step-By-Step

In a blender mix vinegar,sugar, mustard,pepper, salt,galic powder,parsley. mix well.
Cook spiral pasta. When pasta is done, drain well and rinse in cold water to cool pasta. Drain well. Set pasta aside.
Chop veggies and drain pimentos. You can add about any kind of veggie you want. Carrot sticks, brocolli,olives,celery.. any veggie that will stand up well to being marienated.
Place pasta and veggies in a bowl, pour over vinegar mixture. Cover and place in refrigerator till ready to serve.

About this Recipe

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