pasta salad with a twist

(4)
Blue Ribbon Recipe by
Elsa Dreyer
Ventura, CA

You will go back for 2nd helpings. This salad is a BBQ must!

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Blue Ribbon Recipe

This pasta salad with a twist is a BBQ must, indeed! A little bit of spice, a little bit of tang, and a whole lot of delicious. There's no mayonnaise in this pasta salad. The sauce is made with sweet ketchup, tangy white balsamic dressing, and an assortment of spices that are heated and then poured over the pasta. The pasta absorbs the flavor of the warm marinade. Chopped sweet bell peppers and onions give the salad a wonderful crunch and color.

— The Test Kitchen @kitchencrew
(4)
yield 8 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For pasta salad with a twist

  • 1 pkg
    spiral or any curly pasta
  • 3/4 c
    ketchup
  • 1/2 c
    white balsamic vinegar
  • 1/4 c
    granulated sugar
  • 1/4 c
    olive oil
  • 1 tsp
    curry powder
  • 1 tsp
    chili flakes
  • 1 md
    yellow bell pepper, chopped
  • 1 md
    green bell pepper, chopped
  • 1 md
    red bell pepper, chopped
  • 1 md
    orange bell pepper, chopped
  • 1 sm
    onion, finely chopped

How To Make pasta salad with a twist

  • Cook the pasta.
    1
    Cook pasta as per instructions on package.
  • Drain the cooked pasta.
    2
    Drain and let cool. Do not rinse.
  • Add ketchup, vinegar, sugar, olive oil, curry powder and chilies
    3
    In a saucepan, combine ketchup, vinegar, sugar, olive oil, curry powder, and chili flakes. Bring to a boil and cook for 10 minutes on medium heat. Let cool.
  • Add peppers and onions to the pasta.
    4
    Combine peppers and onion with pasta.
  • Pour ketchup mixture into the bowl.
    5
    Pour ketchup mixture over.
  • Mix well.
    6
    Mix well. Cover and refrigerate for 24 hours. Serve at room temperature.

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