This pasta salad has been a family favorite for years and years! It's especially great for cook outs and barbecues because it's dairy-free! Plus, it's lightened up and healthier than other creamy-style pasta salads, plus full of veggies! I promise this will soon become one of your favorites as well!
1 package of tri-color spiral pasta (cooked according to directions, and cooled)
1 pint of grape tomatoes, quartered
1 can sliced black olives
1 small to medium onion, diced
1 green bell pepper, diced
1 cucumber, peeled and diced
For the dressing you will need:
3/4 c apple cider vinegar
3/4 c veggie oil
3/4 c sugar
1 1/2 tsp black pepper
1 1/2 tsp salt
1 1/2 tsp accent
1 1/2 tsp garlic powder
2 tbsp dried parsley
1 tbsp dried mustard
Then, mix all of the above ingredients for the salad dressing in a medium sized mixing bowl. Set to the side.
Next, I start by prepping all of the veggies and adding to a large serving container. I used one of my Rubbermaid 2 qt storage containers and it was just right.
Once your veggies are done, add the cooled pasta and the salad dressing. Stir to combine. I typically will make this the night before, but at a minimum needs to be able to set together for at least two hours. Chill in the refrigerator until ready to serve. Enjoy!
© Cruzin' Thru | 2014