Patchwork Quilt Pasta Salad
Ingredients
- 1 (12 ounce) package rotini/corkscrew pasta ⓘ
- 1 (16 ounce) package frozen mixed vegetables, thawed ⓘ
- 1 (15.25 ounce) can kidney beans, drained ⓘ
- 1 1/2 cups finely chopped celery
- 1 cucumber - peeled, seeded and chopped ⓘ
- 1/2 cup finely chopped green bell pepper ⓘ
- 1/2 cup finely chopped onion ⓘ
- 2/3 cup cider vinegar ⓘ
- 2 tablespoons margarine ⓘ
- 2/3 cup sugar ⓘ
- 1 tablespoon all-purpose flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1 tablespoon prepared brown mustard ⓘ
Instructions
- In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
- 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.
- Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.
Nutrition & Diet Analysis (per serving)
512
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).