Recipe Background
Jeepers this pasta salad is really good! Jeepers Salad draws all eyes to it with its colorful mix of tangy olives, crunchy cauliflower, tender pasta, bright tomatoes, and crisp peppers; it certainly tastes like the perfect festive Halloween side dish! But no dish this season would be complete without a costume, and Jeepers Salad certainly has the dressing to fit with the occasion: sweet, savory, garlicky, smooth, and scarlet. Don't be surprised if trick-or-treaters come to your door asking for a bowl of this instead of candy!
Jeepers this pasta salad is really good! Jeepers Salad draws all eyes to it with its colorful mix of tangy olives, crunchy cauliflower, tender pasta, bright tomatoes, and crisp peppers; it certainly tastes like the perfect festive Halloween side dish! But no dish this season would be complete without a costume, and Jeepers Salad certainly has the dressing to fit with the occasion: sweet, savory, garlicky, smooth, and scarlet. Don't be surprised if trick-or-treaters come to your door asking for a bowl of this instead of candy!
Ingredients
For the salad:
- 8 ounces fusilli or other spiral pasta uncooked
- 1 medium zucchini julienned
- 1 cup fresh cauliflower florets
- 1 cup cherry tomatoes halved
- 1 small green pepper chopped
- 1/2 cup red onion chopped
- 1 cup colossal ripe olives halved
- 3/4 cup pimiento-stuffed olives
For the dressing:
- 1/4 cup ketchup
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- 1 clove garlic peeled
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 small onion cut into wedges
- 1/4 cup canola oil
Directions
- Cook the pasta to al dente according to the package directions.
- Drain the cooked pasta and rinse it with cold water. Drain again well.
- Transfer the cooked pasta to a large serving bowl.
- Add the zucchini, the cauliflower, the tomatoes, the green pepper, the red onion, the colossal ripe olives, and the pimiento-stuffed olives to the pasta.
- In a blender, add the ketchup, the sugar, the white vinegar, the garlic, the paprika, the salt, and the small onion.
- Cover the blender and process the dressing ingredients until blended.
- While the blender is processing, gradually and steadily stream in the canola oil, processing until the dressing has thickened.
- Add the dressing to the salad, tossing to coat.
- Cover and refrigerate for at least 2 hours.
- Serve chilled.
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