Patchwork Quilt Pasta Salad Recipe

Patchwork Quilt Pasta Salad Recipe

  • 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
  1. In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
  2. 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.
  3. Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.
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