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):
- 1 pound seashell pasta
- 1 cup chopped mushrooms
- 1 cup chopped cucumber
- 1 cup chopped broccoli
- 1 cup white sugar
- 3/4 cup vegetable oil
- 1/4 cup prepared mustard
- 2 tablespoons mayonnaise
- 1/4 cup distilled white vinegar
- 1/4 cup shredded Cheddar cheese
- salt to taste
- ground black pepper to taste
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.