Recipe by Leslie
"I like making my own lunch boxes and this pasta salad with vegetables is my favorite recipe."
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frozen peas, thawed
chopped fresh broccoli
canned yellow corn
chopped fresh tomato
chopped red bell pepper
prepared Dijon-style mustard
Italian-style salad dressing
balsamic vinaigrette salad dressing
celery seed, crushed
light brown sugar
This was very good. My family ate it right up. Needed a little salt but other wise I loved it!Thanks!
Liked the salad, but did not like the dressing at all. 3T of mustard combined with 3T of salad dressings & brown sugar is not a mixture I'm going to try again.
I love the dressing! I mixed and matched veggies, but the dressing is what really makes this tasty.
I really like how this salad looks with all the bright vegetables in it. I made a few changes: I boiled the carrots and broccoli with the pasta for the last two minutes to brighten them up and make them a little more crisp-tender. I also added some fresh basil and extra balsamic dressing because I thought it needed a little more flavor. Overall, I liked the recipe.
This was wonderful. Very easy to make. I used a pesto type dressing. I would make this again.
this was a huge success at our christmas family get together, thanks
I found this recipe last summer when I needed a meatless salad to take to a barbecue for some vegetarian friends. Luckily for me, I had made a large bowl because everyone there absolutely loved it. I had to share the recipe and have been making it ever since. I LOVE the dressing and have been using other combinations of vegetables but the dressing is what makes this salad! Thanks for sharing it.
This was a total flop! All you could taste was the Dijon. Perhaps the brand we used, Beaver, is just too strong. I had to rinse all the salad out in a colander and then just squirt some Italian dressing on it. The veggie and noodle combo was fine, but the dressing ruined it all.
* Percent Daily Values are based on a 2,000 calorie diet.
Mustard and Veggie Pasta Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 40
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