Patchwork Quilt Pasta Salad
A wonderful selection of vegetables with a zippy brown mustard and cider vinegar dressing mixed in.
Prep time: 15 minutes
Cook time: 10 minutes
Calories from Fat: N/A
Total Fat: 2.44 g
Saturated Fat: N/A
Total Carbohydrate: 33.55 g
Dietary Fiber: N/A
Protein: 5.24 g
Vitamin A: N/A
Vitamin C: N/A
1 (12 ounce) package rotini/corkscrew pasta
1 (16 ounce) package frozen mixed vegetables, thawed
1 (15-1/4 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
In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
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.
Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.