Pickled pasta salad may sound a bit strange but it is deliciously refreshing and oh so delightful. There is a perfect balance of tartness from the vinegar and sweetness from the sugar. I love to serve this pasta salad with a juicy grilled burger so I can soak up all of the extra pasta juices with my burger bun - slurp!
This is also a great picnic item. It is tightly sealed in a jar which makes for easy travel and nothing will spoil at the picnic!
Step 1: Noodle Mush
In a large stock pot bring water to a rolling boil. Add 1 t. salt. Reduce heat to medium-high and add 8 oz penne pasta. Overcook pasta until it is mushy - easily smashed with the back of a fork. Approximately 18-20 minutes.
When you test the pasta and think it is done cook it for five more minutes. The pasta will eventually harden up in the sauce and the last thing you want is the pasta to be too hard to chew. Trust me on this I've made this a thousand times!
Once pasta is cooked to mush strain it and rinse with cool water.
I recommend using penne pasta over say a rotini that might easily break apart when overcooked. Penne can still hold it's shape when mushy.