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Picnic Pasta Salad
"This salad is always a big hit at buffets and especially picnics. The small amount of mayonnaise allows it to keep much better than the traditional pasta salad." Original recipe yield: 12 servings.
INGREDIENTS:
1 pound seashell pasta
1 cup chopped mushrooms
1 cup chopped cucumber
1 cup chopped broccoli
1 cup white sugar
3/4 cup vegetable oil
1/4 cup prepared mustard
2 tablespoons mayonnaise
1/4 cup distilled white vinegar
1/4 cup shredded Cheddar cheese
salt to taste
ground black pepper to taste
DIRECTIONS:
Cook pasta in large pot of boiling salted water until al dente. Rinse with cool water. Drain well.
Meanwhile, combine chopped vegetables, sugar, oil, mustard, mayonnaise, vinegar, and shredded Cheddar cheese in a large bowl. Season with salt and pepper to taste. Mix well. Stir in pasta. Refrigerate for 2 to 4 hours before serving.
Rating: 0/0
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