Sweet And Savory Pasta Salad Recipes

SWEET AND SAVORY PASTA SALAD

Sweet and Savory Pasta Salad image

I made this recipe one day when I had a little bit of everything in the pantry to use up. It's easy, and the ingredient amounts are very flexible depending on what your friends and family like. I take this to potluck dinners and never have leftovers, although this recipe is even better the next day and doesn't dry out like a lot of pasta salad recipes. Helpful hint: drizzle a tiny bit of extra light olive oil over the noodles before cooling them.

Provided by Chef Lizzie

Categories Savory

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb tri-color spiral pasta
1 (15 ounce) can artichoke hearts, chopped
1 (8 ounce) can sliced black olives
1 (11 ounce) can mandarin oranges, undrained
1 (8 ounce) can sliced mushrooms
1/2 cup sliced green olives
1 tablespoon green olive juice
1 pint grape tomatoes, halved
1 small cucumber, diced
1/2 small red onion, chopped
bottled poppy seed dressing

Steps:

Cook the noodles according to the package directions and refrigerate to cool. Add remaining ingredients, including the juice from the mandarin oranges. Toss together with the poppyseed dressing and chill at least one hour before serving.

Nutrition Facts : Calories 312.8, Fat 4.4, SaturatedFat 0.6, Sodium 432.4, Carbohydrate 59.9, Fiber 7.2, Sugar 6.9, Protein 11.3

SWEET AND SOUR PASTA SALAD

Sweet and Sour Pasta Salad image

Make and share this Sweet and Sour Pasta Salad recipe from Food.com.

Provided by Danielle in New Ham

Categories One Dish Meal

Time 20m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) package tri-color spiral pasta
1 medium red onion
1 medium tomatoes, chopped
1 medium cucumber, peeled, chopped
1 medium green pepper, chopped
2 tablespoons minced fresh parsley
1 1/2 cups sugar
1/2 cup vinegar
1 tablespoon ground mustard
1 teaspoon salt (optional)
1 teaspoon garlic powder

Steps:

Cook pasta according to package directions; drain and rinse with cold water.
Place in large serving bowl, add onion, tomato, cucumber, green pepper and parsley, set aside.
In a saucepan combine the dressing ingredients, cook over medium-low heat for 10 minutes or until sugar is dissolved.
Pour over salad and toss.
Cover and refrigerate for 2 hours.
Serve with slotted spoon.

Nutrition Facts : Calories 192.2, Fat 0.7, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 42.5, Fiber 1.5, Sugar 20.3, Protein 4.2

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