you're making mealtime meaningful.
For hot summer nights or lazy days pasta salad is a dish that brings dinner together quicker than anything. You only need a protein to go with and your meal is sorted. In this Sweet and Sour Pasta Salad you get lots of crunchy veggies, a tangy dressing, and the pasta of your choice together in a satisfying dish. If only every dinner was so easy to make!
Once you have your pasta made and the veggies chopped you’re almost done making this recipe! You can also add other veggies if you like to make this salad truly original. It’s also a great way to use up bits and bobs from your fridge as well.
I liked the look of rotini pasta for this one, but you can use elbow macaroni, gemelli, ditalini, or any other short pasta you want here.
The flavor for this pasta salad comes mainly from the tangy dressing, which only has a few ingredients yet packs a big punch. Combine the dressing ingredients in a jar then give it a good shake (with the lid screwed on tightly of course).
Toss it all together and you’re just about ready to eat. This pasta salad is best when you let it chill in the refrigerator for about half an hour to let the flavors come together.
This is a great side for chicken, burgers, or sandwiches. Or add in some cubed cheddar or crumbled feta at the last minute and make this the main dish!
Easy, fresh, tasty, colorful- this Sweet and Sour Pasta Salad has it all!
Sweet and Sour Pasta Salad
Yield(s): Serves 6-8
45m prep time
10m cook time
186 calories
Diet: Low-Lactose, Vegetarian, Vegan
you're making mealtime meaningful.
Ingredients
- 10 oz elbow macaroni or other short pasta
- 3 teaspoons olive oil, divided
- 1 bell pepper, coarsely chopped
- 1/2 red onion, diced
- 1 cup chopped broccoli florets
- 1/2 medium cucumber, halved and sliced
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1 tablespoon dried parsley flakes
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
Preparation
- Cook pasta and drain. Toss with 1 teaspoon olive oil and cool. In large bowl combine pasta with bell pepper, onion, broccoli, and cucumber.
- In mason jar combine remaining olive oil, vinegar, sugar, parsley flakes, salt, garlic powder, and pepper. Add lid and shake well until fully combined. Pour over salad and toss to combine. Refrigerate for at least 30 minutes or until ready to consume. Best served the same day you make it.
- Optional last minute add-ins: cheese, black olives, tomatoes or extras of your choice. Add just before serving and toss to combine.
Recipe adapted from Taste of Home.