Patchwork Quilt Pasta Salad

Patchwork Quilt Pasta Salad

6

"This is one of the best tasting pasta salads I have ever had. My family and in-laws love it and I can never make enough. You can change or substitute the ingredients in the salad if you'd like to. This salad is best when prepared a day ahead."

Ingredients

25 m servings 170 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
  2. To make the dressing combine in a saucepan over medium heat: vinegar, margarine, sugar, flour, salt and brown mustard; bring to boil. Continue to cook for 5 minutes stirring frequently. Cool completely.
  3. Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.
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Reviews

6
  1. 7 Ratings

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This is a terrific recipe. I made it for a road trip to Phelps, Kentucky to visit my Aunt Norm and Uncle Opie. It traveled in a cooler from Niceville, Florida and we ate it for lunch at a rest...

Liked this recipe a lot, found that for leftovers I needed to make more dressing.I think you could add any ingredients you like in a pasta salad.

Wow, this little gem of a recipe only has 2 reviews (’02 & ’09) and was “faceless” for at least 11 years. I’m glad I discovered it, as my family loved it. I subbed black beans for the kidney b...