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Sweet And Sour Fusilli Salad

The.girl.with.the.red.glove's picture
This is a fantastic sweet and sour vegetable pasta salad – a vegan delight.
Ingredients
For pasta
  Fusilli/Other spiral pasta 8 Ounce, uncooked
  Zucchini 1 Medium, julienned
  Cherry tomatoes 1 Cup (16 tbs)
  Cauliflowerets 1 Cup (16 tbs)
  Halved colossal olives 1 Cup (16 tbs)
  Pimiento stuffed olives 3⁄4 Cup (12 tbs)
  Green pepper 1 Small, chopped
  Chopped red onion 1⁄2 Cup (8 tbs)
For dressing:
  Ketchup 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  White vinegar 2 Tablespoon
  Small onion 1⁄2 , cut into wedges
  Garlic 1 Clove (5 gm), peeled
  Paprika 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Canola oil 1⁄4 Cup (4 tbs)
Directions

MAKING
1. Prepare pasta according to package directions; drain and rinse in cold water.
2. Transfer the cooked pasta to a large bowl; add in the zucchini, tomatoes, cauliflower, olives, green pepper and red onion.
3. In a blender, combine the ketchup, sugar, vinegar, onion, garlic, paprika and salt, blend well.
4. As you process, gradually add oil in a steady stream; process until thickened.
5. Pour the dressing over pasta salad; toss to coat.
6. Cover and chill in fridge for at least 2 hours before serving.

SERVING
7. Transfer to individual salad bowls and serve.

Image Courtesy: superstock.com

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
15 Minutes
Ready In: 
55 Minutes
Servings: 
10
Story
I've tried to mimic a salad that I manage to have every Saturday from a salad bar nearby. You can replace canola oil with olive oil if you like and this pasta can also be eaten hot, the choice is yours.

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