Patchwork Quilt Pasta Salad - cooking recipe

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
Preparation
    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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