food Patchwork Quilt Pasta Salad recipe
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Patchwork Quilt Pasta Salad recipe
    12 servings

Ingredients:

  • 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

    Instructions:

  • 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.



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