Picnic Pasta Salad

Recipesfull introduces to you: Pasta Salad Recipes. (Picnic Pasta Salad). 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.

Brief

Servings: 12

Yield: 12 servings

Picnic Pasta Salad

Ingredients

1 pound seashell pasta

1 cup chopped mushrooms

1 cup chopped cucumber

1 cup chopped broccoli

1 cup white sugar

¾ cup vegetable oil

¼ cup prepared mustard

2 tablespoons mayonnaise

¼ cup distilled white vinegar

¼ cup shredded Cheddar cheese

salt to taste

ground black pepper to taste

Vegan Thai Noodle Salad

Salad

Directions

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.

Nutritional Information

Picnic Pasta Salad

Servings Per Recipe:12

Calories: 356.3

% Daily Value *

Protein: 6.3g 13%

Carbohydrates: 45.5g 15%

Dietary Fiber: 1.8g 7%

Sugars: 18.2g

Fat: 17.5g 27%

Saturated Fat: 2.8g 14%

Cholesterol: 3.3mg 1%

Vitamin A Iu: 87.6IU 2%

Niacin Equivalents: 2.8mg 21%

Vitamin B6: 0.1mg 6%

Vitamin C: 7.1mg 12%

Folate: 83.1mcg 21%

Calcium: 33.3mg 3%

Iron: 1.3mg 7%

Magnesium: 24.4mg 9%

Potassium: 139mg 4%

Sodium: 91.7mg 4%

Calories From Fat: 157.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.