Italian Pasta Salad

Tender rigatoni pasta, onion, and black olives marinate in a tangy-sweet vinegar and sugar mixture overnight to create a deliciously simple side dish. Or, add protein for a main dish salad.

Course Side Dish

Cuisine American - Vintage

Prep Time 5

Cook Time 15

Chill 8

Total Time 8 20

Servings servings

Calories 482kcal

Author Marye Audet-White

Ingredients

2 pounds rigatoni
1 cup cherry tomatoes halved
1 cup mozzarella shredded
1 red onion coarsely chopped (red onion, purple onion - it's the same)
28 ounces ripe black olives drained and sliced
3 tablespoons Italian seasoning rub it between your palms as you add it to the dish - it will have more flavor.
1 cup cider vinegar
1 cup sugar don't be afraid to use more or less to taste
salt to taste

Instructions

Cook the rigatoni until overdone. Yep. Overdone. Nope. I am not kidding. Do not try this with a la dente pasta it won't work. It needs to be very cooked, but still hold it's shape.
Drain.
Mix vinegar and sugar until the sugar dissolves.
Pour the vinegar and sugar mixture over the hot pasta.
Dump the handful of herbs on it.
Mix thoroughly and let cool.
Add remaining ingredients and mix well.
Cover with plastic wrap and chill overnight.
Stir gently before serving - you may need to add a little more of the vinegar sugar mixture.

Notes

Be sure to let this salad marinate overnight.

Nutrition