Description
Creepy-Crawly Pasta Salad is a colorful and tangy cold pasta salad, loaded with fresh vegetables and a zesty homemade dressing. This easy-to-make dish combines spiral pasta with crunchy zucchini, cauliflower, cherry tomatoes, bell peppers, and a flavorful mix of olives, all tossed in a sweet and tangy dressing with ketchup, paprika, vinegar, and garlic. Perfect for summer gatherings or potlucks, this salad is served chilled to meld the vibrant flavors.
Ingredients
Scale
Vegetables and Pasta
- 1 medium zucchini, julienned
- 1 cup fresh cauliflower florets
- 1 cup cherry tomatoes, halved
- 1 small green bell pepper, chopped
- 1/2 cup chopped red onion
- 1/2 small yellow onion, cut into wedges
- 1 cup colossal ripe olives, halved
- 3/4 cup pimiento-stuffed olives
- 8 oz uncooked fusilli or other spiral pasta
Dressing
- 1/4 cup ketchup
- 1 teaspoon paprika
- 1/4 cup canola oil
- 1 garlic clove, peeled and finely minced
- 2 tablespoons sugar
- 1/4 cup white vinegar
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot, cook the fusilli pasta according to the package instructions until al dente. Drain the pasta and rinse it thoroughly under cold water to cool it down and stop the cooking process. Set aside to drain completely.
- Prepare the Vegetables: While the pasta is cooking, julienne the medium zucchini and chop the cauliflower florets, cherry tomatoes, green bell pepper, red onion, and cut the yellow onion into wedges. Set all the prepared vegetables aside in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the ketchup, paprika, canola oil, finely minced garlic, sugar, white vinegar, salt, and pepper. Mix until the ingredients are well combined and the dressing is smooth.
- Assemble the Salad: To the bowl with vegetables, add the cooked and cooled pasta along with the colossal ripe olives and pimiento-stuffed olives. Pour the dressing over the salad and toss everything together until all ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the pasta salad and refrigerate it for at least 30 minutes. Chilling allows the flavors to meld beautifully. Serve the salad cold as a refreshing side dish or a light main course.
Notes
- For best texture, rinse pasta under cold water to prevent clumping and cool it completely.
- This salad can be made a few hours ahead or a day in advance for improved flavor.
- You can substitute fusilli pasta with other short pasta shapes like rotini or penne.
- Adjust sugar and vinegar in the dressing to balance sweetness and tanginess according to taste.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
