Oil and Vinegar Pasta Salad
Oil and vinegar pasta salad with sugar is a delicious and easy-to-make dish that features cooked pasta tossed with a tangy dressing of oil, vinegar, sugar, and herbs. This dish is often served cold and can be customized with a variety of vegetables, and is often served at potlucks and cookouts.
Servings: 8 servings
Calories: 316kcal
Equipment
Ingredients
- 12 ounce box tri-color rotini
- 2 cups seedless cucumbers peeled and chopped
- 1 cup plum tomatoes chopped
- ½ red onion chopped
- ½ cup olive oil
- ¼ cup white vinegar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon oregano
Instructions
- Cook the rotini pasta according to the package instructions.
- Drain and rinse the pasta with cold water.
- In a small bowl, whisk together the olive oil, white wine vinegar, granulated sugar, garlic powder, basil, oregano, and salt to make the dressing.
- In a large bowl, mix together the cooked and cooled rotini pasta together with the dressing, and then add in the diced red onion, chopped cucumber, and chopped plum tomatoes.
- Toss the ingredients well to combine.
- Cover the pasta salad and refrigerate for at least one hour before serving. This will allow the flavors to come together and be more flavorful.
- Serve with grated Parmesan if desired.
Notes
Store in the refrigerator for up to 3 days.
Add bell peppers or olives for some crunch if desired.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 41g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 151mg | Potassium: 221mg | Fiber: 2g | Sugar: 9g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg
