This salad needs to marinate for at least one day before serving. Gets raves, is great for carry-ins and picnics, and goes with everything.

JAN

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 day
total:
1 day
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • In a large bowl, gently toss together the pasta, oil, vinegar, sugar, onion, cucumber, pimento, mustard, garlic powder, parsley flakes, salt, and pepper. Cover, and refrigerate 24 hours before serving.

Nutrition Facts

200 calories; protein 4.4g 9% DV; carbohydrates 42.4g 14% DV; fat 1.6g 2% DV; cholesterolmg; sodium 148.7mg 6% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2009
Delicious salad! I lost my recipe and this was almost exact.. did add a green pepper and chopped the veggies in the food processor (except the pimentos). I always get requests to make this so thanks for sharing! Read More
(11)

Most helpful critical review

Rating: 3 stars
05/03/2007
Quite tasty but I suggest reducing the onion and garlic powder! Read More
(4)
12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/27/2009
Delicious salad! I lost my recipe and this was almost exact.. did add a green pepper and chopped the veggies in the food processor (except the pimentos). I always get requests to make this so thanks for sharing! Read More
(11)
Rating: 5 stars
06/09/2008
We make this all the time - it is an excellent pasta salad and it is different from most macaroni salads. The only difference I do is use another cucumber and blend all the ingredients in a blender (except the pimento which I don't use) and pour over the pasta and refrigerate for 24 hours. Read More
(8)
Rating: 3 stars
05/03/2007
Quite tasty but I suggest reducing the onion and garlic powder! Read More
(4)
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Rating: 5 stars
11/04/2010
We've made this salad for many years. It's delicious. We put everything (except the noodles onion and cucumber) into the blender. Makes it much easier to blend the seasonings with the noodles. Read More
(3)
Rating: 4 stars
07/18/2011
Needed a pasta salad with no mayonnaise for a hot outside going away party. This fit the bill. I didn't have a jar of pimentos so I used fresh orange pepper. Everyone liked it at the party and I kept some at home for lunches. It went over well at the party and the leftover held up get for packed lunches the following 2 days. It is a good pasta salad but I can't figure out what it is missing for me to give it a 5-star rating. Thanks Jan for sharing. Read More
(2)
Rating: 1 stars
07/16/2010
Followed exact recipe - was edible but we had a lot left over would not make again Read More
(2)
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Rating: 5 stars
07/06/2010
Everyone enjoys this salad - great salad to serve in the summer. Read More
(2)
Rating: 5 stars
09/15/2014
Wonderful! The only thing I changed was cutting back on the sugar. I used 1 cup instead of 1.5 cups. It was still plenty sweet! Read More
Rating: 5 stars
07/05/2016
Love this recipe. I've been making this salad for 30 years. So glad to see it on All Recipes so that I can share it with friends. I've made it in the morning and served it at the evening meal and it was fine. I would say you need to refrigerate it for at least 8 hours. A few time I made it and did not have pimento so I grated carrot and used that. Essentially it just needs something for color. Read More