Patchwork Quilt Pasta Salad Recipe - Allrecipes.com
Patchwork Quilt Pasta Salad Recipe
  • READY IN 25 mins

Patchwork Quilt Pasta Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

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 More Reviews

Aug 29, 2002

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.

 
Jun 01, 2009

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.

 

7 Ratings

May 11, 2013

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!

 
Sep 02, 2014

This salad was a real hit! I have made it twice and after 2 adjustments it is perfect for me. I used 1/3 C sugar and olive oil in place of the butter. That kept fork from getting coated with butter. The great thing is you can use other vegetables and different beans. Will use often!

 
Aug 04, 2014

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!

 
Apr 26, 2013

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.

 

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Nutrition

  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 243 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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