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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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 25 mins
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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.

 

5 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!

 
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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