Patchwork Quilt Pasta Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
This is one of the best tasting pasta salads I have ever had. My family and in-laws love it and I can never make enough. You can change or substitute the ingredients in the salad if you'd like to. This salad is best when prepared a day ahead. Ingredients:
1 (12 ounce) package rotini/corkscrew pasta |
1 (16 ounce) package frozen mixed vegetables, thawed |
1 (15.25 ounce) can kidney beans, drained |
1 1/2 cups finely chopped celery |
1 cucumber - peeled, seeded and chopped |
1/2 cup finely chopped green bell pepper |
1/2 cup finely chopped onion |
2/3 cup cider vinegar |
2 tablespoons margarine |
2/3 cup sugar |
1 tablespoon all-purpose flour |
1/2 teaspoon salt |
1 tablespoon prepared brown mustard |
Directions:
1. In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
2. To make the dressing combine in a saucepan over medium heat: vinegar, margarine, sugar, flour, salt and brown mustard; bring to boil. Continue to cook for 5 minutes stirring frequently. Cool completely.
3. Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.
|
|