pasta salad with a twist
You will go back for 2nd helpings. This salad is a BBQ must!
Blue Ribbon Recipe
This pasta salad with a twist is a BBQ must, indeed! A little bit of spice, a little bit of tang, and a whole lot of delicious. There's no mayonnaise in this pasta salad. The sauce is made with sweet ketchup, tangy white balsamic dressing, and an assortment of spices that are heated and then poured over the pasta. The pasta absorbs the flavor of the warm marinade. Chopped sweet bell peppers and onions give the salad a wonderful crunch and color.
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 package spiral or any curly pasta
- 3/4 cup ketchup
- 1/2 cup white balsamic vinegar
- 1/4 cup granulated sugar
- 1/4 cup olive oil
- 1 teaspoon curry powder
- 1 teaspoon chili flakes
- 1 medium yellow bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 medium orange bell pepper, chopped
- 1 small onion, finely chopped
How To Make pasta salad with a twist
-
Step 1Cook pasta as per instructions on package. -
Step 2Drain and let cool. Do not rinse.
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Step 3In a saucepan, combine ketchup, vinegar, sugar, olive oil, curry powder, and chili flakes. Bring to a boil and cook for 10 minutes on medium heat. Let cool.
-
Step 4Combine peppers and onion with pasta.
-
Step 5Pour ketchup mixture over.
-
Step 6Mix well. Cover and refrigerate for 24 hours. Serve at room temperature.
- 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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