Ingredients
1 package (16 ounces) spiral pasta1 medium cucumber, finely chopped1 jar (8 ounces) whole baby corn, drained and cut into 1/2-inch pieces1 jar (7-1/2 ounces) marinated artichoke hearts, drained1 cup sliced pimiento-stuffed olives1 cup sliced ripe olives1/2 cup finely chopped sweet red pepper1/4 cup finely chopped onionDRESSING:1 cup canola oil1 cup cider vinegar1 cup sugar1/2 teaspoon pepper2 tablespoons minced fresh parsley
Preparation
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, corn, artichokes, olives, red pepper and onion. Drain pasta and rinse in cold water; stir into vegetable mixture.
In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
