Linguine Pasta Salad - cooking recipe

Ingredients
    16 ounces linguine pasta
    1/2 pound sliced fresh mushrooms
    12 cherry tomatoes, halved
    1 onion, diced
    1/2 green pepper, diced
    1 (4 ounce) jar roasted red peppers, drained and chopped
    1 cucumber, diced
    Dressing:
    1/2 cup white sugar
    1/3 cup distilled white vinegar
    1/4 cup ketchup
    1 tablespoon onion powder
    1 1/2 teaspoons celery seed
    1 1/2 teaspoons Worcestershire sauce
    1 1/2 teaspoons salt
    1 teaspoon ground mustard
    1 teaspoon paprika
    1 teaspoon garlic powder
    2/3 cup vegetable oil
Preparation
    Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; rinse with cold water and drain.
    Stir linguine, mushrooms, cherry tomatoes, green pepper, red peppers, onion, and cucumber together in a large bowl.
    Blend sugar, vinegar, ketchup, onion powder, celery seed, Worcestershire sauce, salt, ground mustard, paprika, and garlic powder in a blender. Pour the vegetable oil in a steady stream into the blender while the mixture is blending. Mix a few seconds longer until the salad dressing is thick and creamy.
    Pour dressing over pasta mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour.

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