Ingredients20 m servings
- Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add cheese, broccoli, carrots, cucumber, tomatoes and onions. In a blender, combine vinegar, sugar, garlic, onion, mustard and salt; gradually add oil, blending until smooth. Add poppy seeds. Pour over pasta mixture and toss. Cover and refrigerate for at least 1 hour.
ReviewsRead all reviews 4
This recipe was in my Taste of Home Recipe Collection Magazine & I was looking for a different pasta salad recipe. I made this for the first time a few summers ago & per my husbands request, I m...
The dressing was tangy by itself but it didn't stand up to all the ingredients in the salad. I was pretty disappointed by this one. It was just okay...
Excellent! Next time I will add one more clove of garlic to the dressing. I added an 8 oz. can of water chestnuts for a little extra crunch and would suggest doing that. Mozarrella would be a...