Mustard And Veggie Pasta Salad
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
50
Sourness
45
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cups
Macaroni1 cup
Pea (frozen, thawed)1 cup
Broccoli (chopped fresh)1 cup
Carrot (julienned)1 cup
Yellow Corn (canned)1 cup
Tomato (chopped fresh)1 tsp
Celery Seed (crushed)1 tbsp
Light Brown SugarDirections:
1
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain
2
In a large bowl, combine the pasta, peas, broccoli, carrot, corn, tomatoes and bell peppers
3
Prepare the dressing by whisking together the mustard, Italian dressing, vinegar, brown sugar, celery seed and basil
4
Pour over salad and mix well
5
Refrigerate until chilled