Patchwork Quilt Pasta Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 171 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon all-purpose flour
• 2 tablespoons margarine
• 1 (16 ounce) package frozen mixed vegetables, thawed
• ½ cup finely chopped onion
• 1 cucumber - peeled, seeded and chopped
• ⅔ cup cider vinegar
• 1 (12 ounce) package rotini/corkscrew pasta
• 1 (15.25 ounce) can kidney beans, drained
• ½ cup finely chopped green bell pepper
• ⅔ cup sugar
• 1 ½ cups finely chopped celery
• 1 tablespoon prepared brown mustard

Recipe Instructions

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.