Recipe by Shirley Horton
"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."
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1 (12 ounce) package
1 (16 ounce) package
frozen mixed vegetables, thawed
1 (15.25 ounce) can
kidney beans, drained
1 1/2 cups
finely chopped celery
cucumber - peeled, seeded and chopped
finely chopped green bell pepper
finely chopped onion
prepared brown mustard
This is a terrific recipe. I made it for a road trip to Phelps, Kentucky to visit my Aunt Norm and Uncle Opie. It traveled in a cooler from Niceville, Florida and we ate it for lunch at a rest stop on the way as well as sharing it with family when we got there. My Aunt says it would be a good dish to serve at the church my Uncle Opie pastors.
Liked this recipe a lot, found that for leftovers I needed to make more dressing.I think you could add any ingredients you like in a pasta salad.
Wow, this little gem of a recipe only has 2 reviews (’02 & ’09) and was “faceless” for at least 11 years. I’m glad I discovered it, as my family loved it. I subbed black beans for the kidney beans as we are not huge fans of them, but love black beans. Reading the ’09 review, they mentioned need extra dressing. I prepared 1 ½ batches of dressing BUT ONLY used 2/3 cup of sugar that 1 batch called for. It has a very slight tang, but we prefer that over sweet. This would be very easy to modify using veggies that your family enjoys. I made this for lunches this week (3 packers) and wanted something besides a mayo based dressing. I know I will be making this one again!
Made this today for the first time, I used garbanzo beans, frozen pea's (thawed), fresh carrots, cauliflower, broccoli (what I had on hand) I also doubled the dressing and used Stevia in place of sugar, and a Bavarian Beer Mustard (closest thing I had to brown mustard),I didn't double the Stevia, but used 1 cup. Everyone loved it, but still a bit sweet, I will use a scant cup the next time. This is going to be a summer favorite!
I followed Mama Peppers' advice and made extra dressing, I doubled the batch because I intended to serve it the next day. At first I used only half the sugar for a double batch then realized it really needed it. The longer you cook the less tangy it becomes as the vinegar cooks off somewhat. Dressing was yummy. The veggies I used were frozen peas and carrots and one can of corn. I excluded the bell pepper, onion and celery. I used ziti pasta. Great recipe for a potluck style pasta, make it your own way! Thumbs up.
* Percent Daily Values are based on a 2,000 calorie diet.
Patchwork Quilt Pasta Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 22
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