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Linguine Pasta Salad

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 h 45 m
TRELLA72

TRELLA72

Great variation of a regular summer pasta salad!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 50.7g
  • 16%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; rinse with cold water and drain.
  2. Stir linguine, mushrooms, cherry tomatoes, green pepper, red peppers, onion, and cucumber together in a large bowl.
  3. Blend sugar, vinegar, ketchup, onion powder, celery seed, Worcestershire sauce, salt, ground mustard, paprika, and garlic powder in a blender. Pour the vegetable oil in a steady stream into the blender while the mixture is blending. Mix a few seconds longer until the salad dressing is thick and creamy.
  4. Pour dressing over pasta mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour.
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