Linguine Pasta Salad Recipe

  • 16 ounces linguine pasta
  • 1/2 pound sliced fresh mushrooms
  • 12 cherry tomatoes, halved
  • 1 onion, diced
  • 1/2 green pepper, diced
  • 1 (4 ounce) jar roasted red peppers, drained and chopped
  • 1 cucumber, diced
  • Dressing:
  • 1/2 cup white sugar
  • 1/3 cup distilled white vinegar
  • 1/4 cup ketchup
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons celery seed
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2/3 cup vegetable oil
  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.