Post by marlaoh on Nov 1, 2004 8:31:38 GMT -6
Patchwork Quilt Pasta Salad
A wonderful selection of vegetables with a zippy brown mustard and cider vinegar dressing mixed in.
Serves 12 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Calories: 177.15
Calories from Fat: N/A
Total Fat: 2.44 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 33.55 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 5.24 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 (12 ounce) package rotini/corkscrew pasta
1 (16 ounce) package frozen mixed vegetables, thawed
1 (15.25 ounce) can kidney beans, drained
1.5 cups finely chopped celery
1 cucumber - peeled, seeded and chopped
0.5 cup finely chopped green bell pepper
0.5 cup finely chopped onion
NULL
0.666 cup cider vinegar
2 tablespoons margarine
0.666 cup sugar
1 tablespoon all-purpose flour
0.5 teaspoon salt
1 tablespoon prepared brown mustard
Directions
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.
A wonderful selection of vegetables with a zippy brown mustard and cider vinegar dressing mixed in.
Serves 12 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Calories: 177.15
Calories from Fat: N/A
Total Fat: 2.44 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 33.55 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 5.24 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 (12 ounce) package rotini/corkscrew pasta
1 (16 ounce) package frozen mixed vegetables, thawed
1 (15.25 ounce) can kidney beans, drained
1.5 cups finely chopped celery
1 cucumber - peeled, seeded and chopped
0.5 cup finely chopped green bell pepper
0.5 cup finely chopped onion
NULL
0.666 cup cider vinegar
2 tablespoons margarine
0.666 cup sugar
1 tablespoon all-purpose flour
0.5 teaspoon salt
1 tablespoon prepared brown mustard
Directions
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.