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Patchwork Quilt Pasta Salad

SUBMITTED 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."
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by Kim
This is a terrific recipe. I made it for a road trip to Phelps, Kentucky to visit my Aunt... MORE


 
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Nutritional Information
Patchwork Quilt Pasta Salad

Servings Per Recipe: 12

Amount Per Serving

Calories: 170

  • Total Fat: 2.4g
  • Cholesterol: 0mg
  • Sodium: 288mg
  • Total Carbs: 33.6g
  •     Dietary Fiber: 4.7g
  • Protein: 5.2g

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