Name: Patchwork Quilt Pasta Salad
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Rotini/corkscrew pasta - 1 (12 ounce) package; Frozen mixed vegetables, thawed - 1 (16 ounce) package; Kidney beans, drained - 1 (15.25 ounce) can; Finely chopped celery - 1 ½ cups; Cucumber - peeled, seeded and chopped - 1; Finely chopped green bell pepper - ½ cup; Finely chopped onion - ½ cup; Cider vinegar - ⅔ cup; Margarine - 2 tablespoons; Sugar - ⅔ cup; All-purpose flour - 1 tablespoon; Salt - ½ teaspoon; Prepared brown mustard - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Patchwork Quilt Pasta Salad

1. Rotini/corkscrew pasta - 1 (12 ounce) package

2. Frozen mixed vegetables, thawed - 1 (16 ounce) package

3. Kidney beans, drained - 1 (15.25 ounce) can

4. Finely chopped celery - 1 ½ cups

5. Cucumber - peeled, seeded and chopped - 1

6. Finely chopped green bell pepper - ½ cup

7. Finely chopped onion - ½ cup

8. Cider vinegar - ⅔ cup

9. Margarine - 2 tablespoons

10. Sugar - ⅔ cup

11. All-purpose flour - 1 tablespoon

12. Salt - ½ teaspoon

13. Prepared brown mustard - 1 tablespoon

How to cook deliciously - Patchwork Quilt Pasta Salad

1. Stage

In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.

2. Stage

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. Stage

Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.