Picnic Pasta Salad Recipe - Allrecipes.com

Picnic Pasta Salad

Recipe by  

"This salad is always a big hit at buffets and especially picnics. The small amount of mayonnaise allows it to keep much better than the traditional pasta salad."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Cook pasta in large pot of boiling salted water until al dente. Rinse with cool water. Drain well.
  2. Meanwhile, combine chopped vegetables, sugar, oil, mustard, mayonnaise, vinegar, and shredded Cheddar cheese in a large bowl. Season with salt and pepper to taste. Mix well. Stir in pasta. Refrigerate for 2 to 4 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2004

Reading the previous reviews helped me make this recipe work! The sugar definately needs to be cut in half and adding more veggies and red onion worked great. Another dish to add to my collection where people are always asking for the recipe!

 
Most Helpful Critical Review
Jul 13, 2003

This is the worst pasta salad I've ever tasted. It was only sweet. No other taste whatsoever. I love pasta salad but I won't be making this one again. Terrible!

 

26 Ratings

Aug 30, 2005

I normally agree wholeheartedly with the reviews / ratings -- but this recipe was VERY bland & no one liked it - I double checked that I prepared it correctly -- not a keeper!

 
Aug 10, 2005

I'm sorry but this recipe just didn't do it for me. I made it based on previous reviews, but I'm afraid I won't be making this again. Sorry, Jennifer :(

 
Aug 01, 2003

I would add much less sugar next time...way too sweet. I also added chopped red onion, diced tomatoes and a small can of sliced black olives. This made it much more colorful and better tasting. A fun one to play with.

 
Jan 23, 2008

My family and I normally LOVE pasta salads,but this one was not the best one that I have ever had. It was way too sugary.

 
Sep 16, 2007

We had this at our end of the summer picnic and everyone loved it. We couldn't stop picking at the veggies. I used tomotoes, cucumbers, olives, red onion, yellow bell peppers and broccoli. It was a nice colorful dish for a buffet.

 
Jul 06, 2010

The basic ingredients are fine, but the proportions need adjustment. I used mini bow-tie pasta, and would cut the pasta back to 1/2 to 3/4 pound. I used a whole cucumber, seeded and chopped; 2 cups of chopped broccoli; a whole red pepper, seeded and chopped. I combined the rest of the ingredients to make a dressing, then added it to the pasta and vegetables. I reduced the sugar to 1/2 cup and added 3 tablespoons of Miracle Whip. After adjustments, I really did enjoy the flavor, with the mustard being a nice change of pace from the usual creamy pasta salad. The recipe as written makes a huge amount, so I probably won't make a full recipe again unless it's for a church supper.

 

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Nutrition

  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 45.5 g
  • 15%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 92 mg
  • 4%

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

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