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Mustard and Veggie Pasta Salad

Mustard and Veggie Pasta Salad

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Leslie

Leslie

I like making my own lunch boxes and this pasta salad with vegetables is my favorite recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 56.5g
  • 18%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. In a large bowl, combine the pasta, peas, broccoli, carrot, corn, tomatoes and bell peppers.
  3. Prepare the dressing by whisking together the mustard, Italian dressing, vinegar, brown sugar, celery seed and basil. Pour over salad and mix well. Refrigerate until chilled.
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Reviews

Georiga's peach
16

Georiga's peach

4/19/2005

This was very good. My family ate it right up. Needed a little salt but other wise I loved it!Thanks!

Nicole Meidinger
13

Nicole Meidinger

4/16/2005

I love the dressing! I mixed and matched veggies, but the dressing is what really makes this tasty.

GRAMMABEA
11

GRAMMABEA

8/14/2005

Liked the salad, but did not like the dressing at all. 3T of mustard combined with 3T of salad dressings & brown sugar is not a mixture I'm going to try again.

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