Patchwork Quilt Pasta Salad

Patchwork Quilt Pasta Salad

4 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Shirley Horton
Recipe by  Shirley Horton

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  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 (4)

Rate This Recipe
Kim
16

Kim

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 stop on the way as well as sharing it with family when we got there. My Aunt says it would be a good dish to serve at the church my Uncle Opie pastors.

Mama Pepper
11

Mama Pepper

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.

Molly
2

Molly

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 beans as we are not huge fans of them, but love black beans. Reading the ’09 review, they mentioned need extra dressing. I prepared 1 ½ batches of dressing BUT ONLY used 2/3 cup of sugar that 1 batch called for. It has a very slight tang, but we prefer that over sweet. This would be very easy to modify using veggies that your family enjoys. I made this for lunches this week (3 packers) and wanted something besides a mayo based dressing. I know I will be making this one again!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 170 cal
  • 9%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 32.8 g
  • 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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