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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
- 1 (12 ounce) package rotini/corkscrew pasta
- 1 (16 ounce) package frozen mixed vegetables, thawed
- 1 (15.25 ounce) can kidney beans, drained
- 1 ½ cups finely chopped celery
- 1 cucumber – peeled, seeded and chopped
- ½ cup finely chopped green bell pepper
- ½ cup finely chopped onion
- 2/3 cup cider vinegar
- 2 tablespoons margarine
- 2/3 cup sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 1 tablespoon prepared brown mustard
Directions
Step 1
In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
Step 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.
Step 3
Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 171 | |
| % Daily Value * | |
| Total Fat3g | 3% |
| Saturated Fat1g | 3% |
| Sodium244mg | 11% |
| Total Carbohydrate33g | 12% |
| Dietary Fiber5g | 16% |
| Total Sugars12g | |
| Protein5g | |
| Vitamin C10mg | 51% |
| Calcium33mg | 3% |
| Iron1mg | 6% |
| Potassium174mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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