The Pioneer Woman Tasty Kitchen
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Sweet and Sour Pasta Salad

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This tangy pasta salad always gets compliments at potlucks. It’s a good change from the norm.

Ingredients

  • 1 pound Rotini
  • ⅔ cups Vegetable Oil
  • 1-½ cup Sugar
  • 1-½ cup White Vinegar
  • 1 teaspoon Garlic Salt
  • 2 Tablespoons Dry Mustard
  • Salt And Pepper, to taste
  • Thinly Sliced Cucumbers
  • Broccoli Florets
  • Onion, Sliced

Preparation

Cook, drain and cool pasta. Add 2/3 C. oil and toss.

In separate bowl, blend sugar, vinegar, garlic salt, mustard, salt and pepper. Add pasta, vegetables, and toss together.

Marinade overnight, mixing occasionally.

3 Comments

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princessmomma on 10.1.2009

I’ve made this twice and it’s delicious! I use bow-tie pasta, and add lots of fresh veggies – julienned carrots, broccoli florets, red onion, red bell pepper, and cucumber. It’s best made at least a day in advance to really get those flavors to meld.

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rachelcooks on 7.27.2009

I made this the other night for my husband and a friend we had over for dinner. It was the perfect hot-day meal! Both really loved it, as did I! Since I didn’t have either broccoli or cucumbers, I substituted Bell Peppers instead and I added black olives. I thought it was great!

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tavah316 on 7.15.2009

Looks good! I recently made a fruit salad w/ an identical dressing – it was strange to have on fruit, but tasted great!

One Review

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Mary Beth on 2.21.2013

My husband plays in a tennis league, and has to help provide refreshments. In the middle of the summer he was assigned pasta salad. Knowing that most mayo-laden salads couldn’t handle sitting out in the Georgia heat for hours, I went looking for an alternative. This recipe is what I found.

Deceptively simple, the ingredients really do make a salad with a sweet and sour taste. It was such a hit, my husband got assigned pasta salad for the rest of the summer. I’ve since made it for other potlucks, and it’s been raved about every time.

Two things to be aware of: it does make a very large amount, so if you’re just making it for your family you probably want to halve everything. And since it doesn’t specify, I tried sweet, then red onion, and liked red onions in it the best.

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