Patchwork Quilt Pasta Salad

Name: Patchwork Quilt Pasta Salad
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 1/2 cups finely chopped celery; 1 cucumber - peeled, seeded and chopped; 1/2 cup finely chopped green bell pepper; 1/2 cup finely chopped onion; 2/3 cup cider vinegar; 2 tablespoons margarine; 2/3 cup sugar; 1 tablespoon all-purpose flour; 1/2 teaspoon salt; 1 tablespoon prepared brown mustard

13 ingredients

3 steps

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 1/2 cups finely chopped celery
1 cucumber - peeled, seeded and chopped
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
2/3 cup cider vinegar
2 tablespoons margarine
2/3 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 tablespoon prepared brown mustard

Directions

1

In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
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.
3

Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.