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Linguine Pasta Salad

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"Great variation of a regular summer pasta salad!"
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1 h 45 m servings 367 cals
Original recipe yields 10 servings

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  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; rinse with cold water and drain.
  2. Stir linguine, mushrooms, cherry tomatoes, green pepper, red peppers, onion, and cucumber together in a large bowl.
  3. Blend sugar, vinegar, ketchup, onion powder, celery seed, Worcestershire sauce, salt, ground mustard, paprika, and garlic powder in a blender. Pour the vegetable oil in a steady stream into the blender while the mixture is blending. Mix a few seconds longer until the salad dressing is thick and creamy.
  4. Pour dressing over pasta mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour.

Nutrition Facts

Per Serving: 367 calories; 16.1 g fat; 50.7 g carbohydrates; 7.8 g protein; 0 mg cholesterol; 473 mg sodium. Full nutrition

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