Krissy's Pasta Salad

Krissy's Pasta Salad

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Joey Wolf


The original recipe called for White Vinegar, we have found we prefer the Apple Cider Vinegar. It is less bitey or tangy, the ACV is not quite fruity, but definitely more to our tastes.


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20 Min
10 Min
Stove Top


  • 12 oz
    tri-color pasta
  • 1 Cup
    apple cider vinegar
  • 1 1/2 C
  • 1/2 tsp
    ground pepper
  • 1/2 tsp
    celery seed
  • 1-2 tsp
    ground mustard
  • about 2 C
    assorted fresh vegetables

How to Make Krissy's Pasta Salad


  1. Cook Pasta according to directions on box. Drain, toss with a bit of EVOO, set aside and let cool.
  2. Combine vinegar, sugar, pepper, celery seed and ground mustard together in a sauce pan bring to a boil. Remove from heat and cool.
  3. Chop up your assorted vegetables. Our fave combo is bell peppers, red onion, celery, cucumbers and black olives. You can add or change to suit your tastes.
  4. Combine all the ingredients into a very large bowl, toss gently, chill and serve.

Printable Recipe Card

About Krissy's Pasta Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American

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