Picnic Pasta Salad Recipe

Ingredients
<br>- 1 pound seashell pasta
<br>- 1 cup chopped mushrooms
<br>- 1 cup chopped cucumber
<br>- 1 cup chopped broccoli
<br>- 1 cup white sugar
<br>- 3/4 cup vegetable oil
<br>- 1/4 cup prepared mustard
<br>- 2 tablespoons mayonnaise
<br>- 1/4 cup distilled white vinegar
<br>- 1/4 cup shredded Cheddar cheese
<br>- salt to taste
<br>- ground black pepper to taste
<br><p></p>Directions
<br>step 1: Cook pasta in large pot of boiling salted water until al dente. Rinse with cool water. Drain well.
<br>step 2: 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.
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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
step 1: Cook pasta in large pot of boiling salted water until al dente. Rinse with cool water. Drain well.
step 2: 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.

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