Picnic Pasta Salad

19 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

Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
356 cal
18%

Fat
17.5 g
27%

Carbs
45.5 g
15%

Based on a 2,000 calorie diet

Reviews (19)

Rate This Recipe

Cheryl

Jul. 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!..." See more"

WENDY

Aug. 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!..." See more"

HNKYTNKWMN3

Aug. 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 :(..." See more"

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