This was the first recipe I ever pinned from Gina’s blog, At Home My Way, and that was years ago. I’m so glad I finally got around to making it because it’s mega delicious, easy, and perfect for summer potlucks! I’ve already made it for two of them in as many weeks and might have traded a few meals to enjoy an extra big bowl of it. LOL! It’s really good stuff – not the typical dressing with oil or mayo (which means it won’t go bad in the heat!), but nice and tangy and fresh. Love it!
Tangy Pasta Salad
1 (16 oz) package tricolor spiral pasta
1 medium red onion, diced
2 medium tomatoes, diced
1 medium cucumber, seeded and diced
1 medium green pepper (or red or yellow or orange, or some of each!)
1/2 red or white (sweet) onion, finely sliced and the rings cut into 1/4ths
1 cup granulated sugar
1/2 cup white or apple cider vinegar
1 tablespoon ground mustard
1 teaspoon salt
1 teaspoon garlic powder
Cook the pasta according to package instructions to al dente. Drain and rinse thoroughly with cold water until the pasta is cool to the touch. Add to a large bowl along with remaining salad ingredients.
In a small saucepan, mix together the sugar, ground mustard, salt, and garlic powder. Mix in the vinegar and cook over medium heat until sugar is dissolved, 2-5 minutes. Pour over salad and toss to coat. Cover and refrigerate for 2-6 hours; serve cold with a slotted spoon.
Veronica’s notes: you can use a smaller package of pasta – I used both 12 and 14 oz packages and both salads turned out fine. Unfortunately the leftovers aren’t great so this is best eaten between 2-6 hours after making it. The pasta is fine the next day, but something happens to the vegetables and they just aren’t’ as good – the salt probably draws a lot of water out of them, and they just don’t seem as fresh or tasty.
Recipe source: At Home My Way