Wow, it feels good to be back from my rather long hiatus. My husband and I are now homeowners and couldn't be more in love with our new space. However, the moving isn't the only reason my poor little blog has been neglected. The oven had a gas leak when we moved in. The second oven was not packaged properly and the glass front broke in transit to our house. The third oven range had a mysterious flaw that didn't allow gas to the actual oven, though the burners worked. Finally, the FOURTH oven was delivered, installed, and works like a dream! After three weeks of eating only what could be cooked on an electric griddle, or the microwave or picked up from a restaurant, I was ecstatic to get back to making our meals again and I had a real craving for this pasta salad. My mom has made this salad for as long as I can remember. It often makes an appearance at holidays or weeknight meals. The dressing is sweet and sour and the colors are just beautiful. I love it as a side and usually eat the leftovers for lunch the next day. I hope you enjoy!
Sweet and Tangy Pasta Salad
16 ounces bow tie pasta
20 ounces zesty Italian dressing
1/3- 1/2 cup sugar
1 teaspoon apple cider vinegar
1 pint cherry tomatoes, halved
1 medium cucumber, seeded and diced
1 bell pepper, diced
1 can (2.25 ounces) sliced black olives
Salt and pepper to taste
Cook pasta according to package directions. Rinse with cold water until pasta becomes cool.
Meanwhile, in a bowl combine the Italian dressing, sugar (I like mine tart so I use to 1/3 cup sugar, but add up to 1/2 cup if you want the dressing to be more sweet than sour), and apple cider vinegar. Whisk to combine.
In a large bowl combine pasta, tomatoes, cucumber, bell pepper, and black olives. Pour dressing over pasta mixture and stir gently until well combined. Season with salt and pepper to taste. Chill in the refrigerator for at least 2 hour prior to serving.
Source: My mom