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.

Original recipe makes 12 servings

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

PREP

15 mins
COOK

10 mins
READY IN

25 mins

Directions

In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
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.
Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.