This Sweet and Sour Rotini pasta salad is one of our favourite make ahead summer recipes for a hot day. We also commonly refer rotini pasta as corkscrew pasta.
You can change the ingredients to suit your tastes and the type of pasta used. Add cucumbers, sweet onion, herbs or shredded cheese!
The original recipe calls for 3/4 cup of white sugar and is too much for our taste so we’ve reduced the amount a 1/3 cups to match our taste.
2 cups dry Rotini (corkscrew) pasta
6 grape or Cherry Tomato’s cut in half
2 green onion tops cut in 1/2 inch pieces
1 (10.75 ounce) can condensed tomato soup
1/3 cup white sugar
3/4 cup cider vinegar
3/4 cup vegetable oil
Bring a large pot of lightly salted water to a boil; cook Rotini pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
Mix pasta, grape tomato’s, and green onion tops in a large bowl. On occasion we add shredded cheese and sweet onion.
Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 6 to 8 hours before serving, stirring occasionally.