Party Pasta Salad

By Tammy Raynes
@Tammy_Raynes

Summertime cooking doesn't have to be hot and boring. This little salad is great any time of the year. With a mix of veggies and fruit, and it will add a colorful addition to the table, it can be made for any season. Great at a BBQ or Ladies Luncheon, or for a side dish on Sunday after church.

Rating:

★★★★☆ 3 votes

Comments:

14 Comments

Serves:

12 - 15

Prep:

25 Min

Cook:

10 Min

Method:

Refrigerate/Freeze

Blue Ribbon Recipe

Notes from the Test Kitchen:
A great pasta salad for your next pot luck. I can't wait to try this dressing on other salads too - it's very tasty!

I added the pineapple as the last step when I added the broccoli, red peppers and almonds. Also I used a 20 oz can of pineapple. Came out great!

Ingredients

1 pkg: (12-ozs) corkscrew pasta
1 can(s): pineapple chunks in juice
1 c: vegetable oil
1/2 c: distilled white vinegar
1 Tbsp: dijon mustard
1 Tbsp: worcestershire sauce
1 clove: garlic, pressed
: salt and pepper to taste
3 c: cauliflower florets
3 c: broccoli florets
1: red bell pepper, seeded, chunked
1 c: whole natural almonds, toasted

How to Make Party Pasta Salad

Step-by-Step

1Cook noodles according to package directions. Drain.
2Drain pineapple; reserve 3 tablespoons juice for dressing.
3For dressing, combine reserved juice, oil, vinegar, mustard, Worcestershire sauce, garlic, salt and pepper in a screw-top jar; shake well.
4Combine noodles and cauliflower in large bowl. Pour dressing over salad; toss to coat. Cover and marinate in refrigerator overnight.
5Add broccoli, red pepper, pineapple and almonds; toss to coat.