Serves: 16
Total Calories: 183
Salad:
Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Add onion, cucumber, tomato, green bell pepper, and parsley; set aside.
Dressing:
In a saucepan, combine sugar, vinegar, mustard, garlic powder, and salt. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over pasta salad and toss to coat. Cover and refrigerate for 2 hours.
Fun Fact: Red onions, sometimes called purple onions, tend to be medium to large in size and have a mild to sweet flavor. They are often consumed raw, or added as color to salads. They tend to lose their redness when cooked. Red onions are available throughout the year, and will keep at room temperature for three to four months.
This Sweet and Sour Pasta Salad recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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