Mustard and Veggie Pasta Salad

The basic Italian dressing in this salad is dressed up with balsamic vinegar, brown sugar, celery seeds and dried basil. Wonderful poured over the just-cooked pasta and all the julienne and chopped veggies. Serve chilled.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 302 Calories

Ingredients

• 1 tablespoon light brown sugar
• ½ cup chopped red bell pepper
• 2 cups macaroni
• 3 tablespoons prepared Dijon-style mustard
• ½ cup julienned carrots
• ½ cup chopped fresh broccoli
• ½ cup frozen peas, thawed
• ½ cup canned yellow corn
• ½ cup chopped fresh tomato
• 2 tablespoons Italian-style salad dressing
• 1 tablespoon balsamic vinaigrette salad dressing
• ½ teaspoon celery seed, crushed

Recipe Instructions

Step 1

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Step 2

In a large bowl, combine the pasta, peas, broccoli, carrot, corn, tomatoes and bell peppers.

Step 3

Prepare the dressing by whisking together the mustard, Italian dressing, vinegar, brown sugar, celery seed and basil. Pour over salad and mix well. Refrigerate until chilled.