Mustard And Veggie Pasta Salad Recipes

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MUSTARD AND VEGGIE PASTA SALAD



Mustard and Veggie Pasta Salad image

I like making my own lunch boxes and this pasta salad with vegetables is my favorite recipe.

Provided by Leslie

Categories     Vegetable Salads

Time 35m

Yield 4

Number Of Ingredients 12

2 cups macaroni
½ cup frozen peas, thawed
½ cup chopped fresh broccoli
½ cup julienned carrots
½ cup canned yellow corn
½ cup chopped fresh tomato
½ cup chopped red bell pepper
3 tablespoons prepared Dijon-style mustard
2 tablespoons Italian-style salad dressing
1 tablespoon balsamic vinaigrette salad dressing
½ teaspoon celery seed, crushed
1 tablespoon light brown sugar

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, combine the pasta, peas, broccoli, carrot, corn, tomatoes and bell peppers.
  • Prepare the dressing by whisking together the mustard, Italian dressing, vinegar, brown sugar, celery seed and basil. Pour over salad and mix well. Refrigerate until chilled.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 56.5 g, Fat 4.5 g, Fiber 4 g, Protein 9.2 g, SaturatedFat 0.7 g, Sodium 578.4 mg, Sugar 9 g

MUSTARD AND VEGGIE PASTA SALAD



Mustard and Veggie Pasta Salad image

I like making my own lunch boxes and this pasta salad with vegetables is my favorite recipe.

Provided by Leslie

Categories     Vegetable Salads

Time 35m

Yield 4

Number Of Ingredients 12

2 cups macaroni
½ cup frozen peas, thawed
½ cup chopped fresh broccoli
½ cup julienned carrots
½ cup canned yellow corn
½ cup chopped fresh tomato
½ cup chopped red bell pepper
3 tablespoons prepared Dijon-style mustard
2 tablespoons Italian-style salad dressing
1 tablespoon balsamic vinaigrette salad dressing
½ teaspoon celery seed, crushed
1 tablespoon light brown sugar

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, combine the pasta, peas, broccoli, carrot, corn, tomatoes and bell peppers.
  • Prepare the dressing by whisking together the mustard, Italian dressing, vinegar, brown sugar, celery seed and basil. Pour over salad and mix well. Refrigerate until chilled.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 56.5 g, Fat 4.5 g, Fiber 4 g, Protein 9.2 g, SaturatedFat 0.7 g, Sodium 578.4 mg, Sugar 9 g

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