Picnic Pasta Salad19 Reviews
“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.” - by Jennifer Sauer
Original recipe yields 12 servings
- Cook pasta in large pot of boiling salted water until al dente. Rinse with cool water. Drain well.
- 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.
Amount Per Serving (12 total)
- 356 cal
- 17.5 g
- 45.5 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"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!..." See more"
"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!..." See more"
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