Description
A fun and colorful Creepy-Crawly Pasta Salad featuring fusilli pasta mixed with fresh zucchini, cauliflower, cherry tomatoes, bell peppers, onions, and a variety of olives, all tossed in a tangy and slightly sweet ketchup-based dressing. Perfectly chilled, this pasta salad is great for potlucks, picnics, or as a light summer meal.
Ingredients
Scale
Vegetables
- 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
Olives
- 1 cup colossal ripe olives, halved
- 3/4 cup pimiento-stuffed olives
Pasta
- 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 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 package instructions until al dente. Drain it well, then rinse under cold water to cool down and stop the cooking process. Set the pasta aside.
- Prepare the Vegetables: While the pasta cooks, julienne the zucchini and chop the cauliflower florets, cherry tomatoes, green bell pepper, red onion, and yellow onion. Keep all the chopped vegetables ready to use.
- Make the Dressing: In a small bowl, whisk together the ketchup, paprika, canola oil, finely minced garlic, sugar, white vinegar, salt, and pepper until the dressing is smooth and well combined.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, prepared vegetables, colossal ripe olives, and pimiento-stuffed olives. Toss everything gently to mix.
- Pour the Dressing: Drizzle the dressing over the pasta and vegetable mixture. Toss thoroughly to ensure every ingredient is coated evenly with the flavorful dressing.
- Chill and Serve: Refrigerate the assembled pasta salad for at least 30 minutes to allow the flavors to meld together. Serve chilled as a refreshing side dish or light meal.
Notes
- To save time, you can prepare the dressing in advance and refrigerate it.
- Ensure the pasta is fully cooled before mixing to prevent the salad from becoming soggy.
- This salad keeps well in the refrigerator for up to 2 days.
- Feel free to substitute fusilli with other short pasta like rotini or penne.
- Adjust the sugar and vinegar in the dressing to your taste preferences.
