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Ingredients
| seashell pasta (conchiglie): 1 lb |
| white mushrooms: 1 cup (chopped) |
| cucumbers (sliced): 1 cup (chopped) |
| broccoli (chopped): 1 cup |
| granulated sugar: 1 cup |
| vegetable oil: 3/4 cup |
| yellow mustard: 1/4 cup |
| regular mayonnaise: 2 Tbl |
| distilled vinegar: 1/4 cup |
| cheddar cheese (shredded): 1/4 cup |
| salt (to taste) |
| black pepper (to taste) |
Picnic Pasta Salad
Credit: AllRecipes
User rating:
"This salad is always a big hit at buffets and especially picnics. The small amount of mayonnaise allows it to keep much better than the traditional pasta salad."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- 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.