Mustard and Veggie Pasta Salad Recipe -
Mustard and Veggie Pasta Salad Recipe
  • READY IN 35 mins

Mustard and Veggie Pasta Salad

Recipe by  

"I like making my own lunch boxes and this pasta salad with vegetables is my favorite recipe."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. In a large bowl, combine the pasta, peas, broccoli, carrot, corn, tomatoes and bell peppers.
  3. Prepare the dressing by whisking together the mustard, Italian dressing, vinegar, brown sugar, celery seed and basil. Pour over salad and mix well. Refrigerate until chilled.
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Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2005

This was very good. My family ate it right up. Needed a little salt but other wise I loved it!Thanks!

Most Helpful Critical Review
Aug 14, 2005

Liked the salad, but did not like the dressing at all. 3T of mustard combined with 3T of salad dressings & brown sugar is not a mixture I'm going to try again.


15 Ratings

Apr 16, 2005

I love the dressing! I mixed and matched veggies, but the dressing is what really makes this tasty.

Aug 04, 2005

I really like how this salad looks with all the bright vegetables in it. I made a few changes: I boiled the carrots and broccoli with the pasta for the last two minutes to brighten them up and make them a little more crisp-tender. I also added some fresh basil and extra balsamic dressing because I thought it needed a little more flavor. Overall, I liked the recipe.

Oct 22, 2003

This was wonderful. Very easy to make. I used a pesto type dressing. I would make this again.

Jan 06, 2005

this was a huge success at our christmas family get together, thanks

Jan 25, 2006

I found this recipe last summer when I needed a meatless salad to take to a barbecue for some vegetarian friends. Luckily for me, I had made a large bowl because everyone there absolutely loved it. I had to share the recipe and have been making it ever since. I LOVE the dressing and have been using other combinations of vegetables but the dressing is what makes this salad! Thanks for sharing it.

Jan 24, 2008

This was a total flop! All you could taste was the Dijon. Perhaps the brand we used, Beaver, is just too strong. I had to rinse all the salad out in a colander and then just squirt some Italian dressing on it. The veggie and noodle combo was fine, but the dressing ruined it all.


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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 56.5 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 578 mg
  • 23%

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

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