confetti pasta salad
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".
prep time
45 Min
cook time
15 Min
method
Stove Top
yield
15 - 20
Ingredients
- 1 pound pasta of choice
- 3/4 cup sugar
- 3/4 cup oil
- 3/4 cup vinegar
- 1 can tomato soup
- 1 can kernel corn
- 1 package grape tomatoes
- 1 can garbanzo beans
- 1 large red pepper
- 1 large green pepper
- 1 large onion
- 1 can black olives
How To Make confetti pasta salad
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Step 1Cook pasta per package instructions.
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Step 2While pasta is cooking, mix together the next 4 ingredients and set aside.
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Step 3Chop peppers and onion. Drain and rinse garbanzo beans and corn. Drain olives. Cut tomatoes in half.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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