Picnic Pasta Salad

20
Jennifer Sauer 0

"This salad is always a big hit at buffets and especially picnics. The small amount of mayonnaise allows it to keep much better than the traditional pasta salad."

Ingredients {{adjustedServings}} servings 356 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Cook pasta in large pot of boiling salted water until al dente. Rinse with cool water. Drain well.
  2. 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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Reviews 20

  1. 26 Ratings

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Cheryl
7/13/2003

This is the worst pasta salad I've ever tasted. It was only sweet. No other taste whatsoever. I love pasta salad but I won't be making this one again. Terrible!

WENDY
8/30/2005

I normally agree wholeheartedly with the reviews / ratings -- but this recipe was VERY bland & no one liked it - I double checked that I prepared it correctly -- not a keeper!

HNKYTNKWMN3
8/10/2005

I'm sorry but this recipe just didn't do it for me. I made it based on previous reviews, but I'm afraid I won't be making this again. Sorry, Jennifer :(