Sweet Colorful Party Pasta Salad
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 1 (12 ounce) package rotini pasta
- 3⁄4 cup cider vinegar
- 2 tablespoons olive oil
- 1⁄4 cup vegetable oil
- 1⁄4 cup sugar (more or less to taste)
- 1 yellow bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 (2 1/4 ounce) can sliced black olives
- 2 (4 ounce) jars pimientos, drained
- 3 -4 small sun-dried tomatoes, sliced
- chopped celery, about 6 inches
- chopped dried leaf basil (not powdered)
- chopped oregano (not powdered)
- onion powder
- salt
- minced garlic (optional)
directions
- Start boiling water for pasta and cook according to package directions.
- While water is heating, you can proceed with the next step.
- In a skillet, heat about 2 tablespoons of olive oil on medium heat, and add all of the sliced bell peppers, stirring continuously for about 5 minutes or until desired consistency is reached. Set aside to cool.
- Drain pasta in cold water for a couple of minutes, until cool.
- Place in a medium-sized Tupperware-type container and set aside.
- In a small mixing bowl, combine cider vinegar and sugar. Stir until sugar is dissolved.
- Then mix in olive oil and vegetable oil.
- Add the liquid mixture to the pasta.
- Then mix in all of the bell peppers, black olives, pimientos, sliced sun-dried tomatoes, and chopped celery.
- Add to taste: dash of onion powder, salt, basil leaf, oregano, and minced garlic (if desired).
- Refrigerate for at least one hour. Best if refrigerated over night. Sometimes pasta will absorb the dressing, so you may want to add a little extra vinegar and oil before serving.
- Note: You can adjust the amounts of sugar, vinegar, and oil to your desired taste.
- Enjoy.
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Reviews
-
I really love this recipe! It's light, sweet and flavorful without being overpowering. Adding the seasonings to taste after combining all the other ingredients first makes this a easy recipe to adapt to individual preferences. Mine was a little different because I didn't have pamentos; and because I love onions, I added some thinly sliced red onions to the bell peppers and sauted them together. Very good!!!
RECIPE SUBMITTED BY
Jenn from New Orlea
New Orleans, Louisiana
I'm a University of New Orleans graduate with a BA in Fine Arts. Some of my interests include fine art(of course), astronomy, local history, constructing things, and almost anything computer related. I was born and raised in New Orleans. The restaurants and cuisine here are unbelievable...yes, I would say this city does live up to its reputation with reference to dining. If you visit New Orleans, just watch out for those nasty potholes!!