Patchwork Quilt Pasta Salad
Ingredients25 m servings 170 cals
- 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.
Per Serving: 170 calories; 2.5 g fat; 32.8 g carbohydrates; 5.3 g protein; 0 mg cholesterol; 243 mg sodium. Full nutrition
ReviewsRead all reviews 7
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...
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.
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 b...
Made this today for the first time, I used garbanzo beans, frozen pea's (thawed), fresh carrots, cauliflower, broccoli (what I had on hand) I also doubled the dressing and used Stevia in place o...
This salad was a real hit! I have made it twice and after 2 adjustments it is perfect for me. I used 1/3 C sugar and olive oil in place of the butter. That kept fork from getting coated with ...
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 ...