Recipe by JAN
"This salad needs to marinate for at least one day before serving. Gets raves, is great for carry-ins and picnics, and goes with everything."
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1 (16 ounce) package
1 1/2 cups
distilled white vinegar
1 1/2 cups
1 (4 ounce) jar
prepared yellow mustard
ground black pepper
Delicious salad! I lost my recipe and this was almost exact.. did add a green pepper and chopped the veggies in the food processor (except the pimentos). I always get requests to make this so thanks for sharing!
Quite tasty but I suggest reducing the onion and garlic powder!
We make this all the time - it is an excellent pasta salad and it is different from most macaroni salads.
The only difference I do is use another cucumber and blend all the ingredients in a blender (except the pimento which I don't use) and pour over the pasta and refrigerate for 24 hours.
We've made this salad for many years. It's delicious. We put everything (except the noodles, onion, and cucumber) into the blender. Makes it much easier to blend the seasonings with the noodles.
Needed a pasta salad with no mayonnaise for a hot outside going away party. This fit the bill. I didn't have a jar of pimentos so I used fresh orange pepper. Everyone liked it at the party and I kept some at home for lunches. It went over well at the party and the leftover held up get for packed lunches the following 2 days. It is a good pasta salad, but I can't figure out what it is missing for me to give it a 5-star rating. Thanks Jan for sharing.
Followed exact recipe - was edible, but we had a lot left over, would not make again
Everyone enjoys this salad - great salad to serve in the summer.
Wonderful! The only thing I changed was cutting back on the sugar. I used 1 cup instead of 1.5 cups. It was still plenty sweet!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 200
** Calories from Fat: 14
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