Picnic Pasta Salad

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.

• Calories: 356 Calories

Ingredients

• 1 cup white sugar
• ¾ cup vegetable oil
• ¼ cup distilled white vinegar
• salt to taste
• ground black pepper to taste
• ¼ cup shredded Cheddar cheese
• 1 cup chopped broccoli
• 1 pound seashell pasta
• ¼ cup prepared mustard
• 2 tablespoons mayonnaise
• 1 cup chopped mushrooms
• 1 cup chopped cucumber

Recipe Instructions

Step 1

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

Step 2

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.