Sweet And Tangy Pasta Salad

• 1 package (16 ounces) spiral pasta
• 1 medium cucumber, finely chopped
• 1 jar (8 ounces) whole baby corn, drained and cut into 1/2-inch pieces
• 1 jar (7-1/2 ounces) marinated artichoke hearts, drained
• 1 cup sliced pimiento-stuffed olives
• 1 cup sliced ripe olives
• 1/2 cup finely chopped sweet red pepper
• 1/4 cup finely chopped onion
• 1 cup canola oil
• 1 cup cider vinegar
• 1 cup sugar
• 1/2 teaspoon pepper
• 2 tablespoons minced fresh parsley

1. 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.
2. 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.

spiral pasta, cucumber, baby corn, hearts, olives, olives, sweet red pepper, onion, canola oil, cider vinegar, sugar, pepper, parsley

Taken from www.tasteofhome.com/recipes/sweet-and-tangy-pasta-salad/ (may not work)