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Picnic Pasta Salad recipe
    12 servings

Ingredients:

  • 1 pound seashell pasta
  • 1 cup chopped mushrooms
  • 1 cup chopped cucumber
  • 1 cup chopped broccoli
  • 1 cup white sugar
  • 3/4 cup vegetable oil
  • 1/4 cup prepared mustard
  • 2 tablespoons mayonnaise
  • 1/4 cup distilled white vinegar
  • 1/4 cup shredded Cheddar cheese
  • salt to taste
  • ground black pepper to taste

    Instructions:

  • Cook pasta in large pot of boiling salted water until al dente.
  • Rinse with cool water.
  • Drain well.
  • Meanwhile, combine chopped vegetables, sugar, oil, mustard, mayonnaise, vinegar, and shredded Cheddar cheese in a large bowl.
  • Season with salt and pepper to taste.
  • Mix well.
  • Stir in pasta.
  • Refrigerate for 2 to 4 hours before serving.



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