Tricolored Rotini Salad

A vibrant, veggie-packed rotini salad tossed in a sweet and zesty Dijon dressing, perfect for feeding a crowd or prepping ahead for gatherings.

Total Time:

Yield:

16 servings

1¼ cups cider vinegar

1¼ cups granulated sugar

2 tablespoon Dijon-style mustard

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 12-ounce package tricolor rotini

1 green pepper, chopped

1 cup chopped white onion

1 cucumber, seeded, quartered lengthwise and sliced

¼ cup fresh parsley, chopped

In a medium saucepan whisk together vinegar, sugar, mustard, salt, pepper and garlic powder. Heat just to boiling or until sugar dissolves. Cool completely.
Meanwhile, cook pasta al dente according to package directions. Drain and rinse in cold water.
In a large bowl combine green pepper, onion, cucumber and parsley. Stir in cooled vinegar mixture. Stir in pasta to coat well.
Cover tightly and refrigerate overnight or at least four hours to blend flavors. Serve with a slotted spoon.

More Recipes