Picnic Pasta Salad

Cooking Recipes Catalogue
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A sweetened mustard vinaigrette, with just a dab of mayonnaise, dresses a pasta salad full of festive vegetables such as broccoli, cucumbers and bell peppers. Toss everything with shredded Cheddar cheese, then chill before serving.

INGREDIENTS (for 1 servings):

PREPARATION:

  • Cook pasta in large pot of boiling salted water until al dente. Rinse with cool water. Drain well.
  • 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.