Summer Pasta Salad Recipe

Summer Pasta Salad Recipe photo by Taste of Home

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"I like the convenience of this salad, which can be made ahead, as well as its nice blend of ingredients," reports Lucia Johnson of Massena, New York.

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Summer Pasta Salad Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

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Ingredients

2 tablespoons sugar
1 teaspoon all-purpose flour
5 tablespoons water
4-1/2 teaspoons cider vinegar
1 cup uncooked small pasta shells
3 tablespoons mayonnaise
2 teaspoons prepared mustard
3 hard-cooked eggs, chopped
1 cup shredded carrots
1 celery rib, chopped
1/2 cup chopped green pepper
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
Salt and pepper to taste

Directions

In a heavy saucepan, combine sugar and flour; gradually stir in water and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Meanwhile, cook pasta according to package directions; rinse in cold water and drain. Stir mayonnaise and mustard into the dressing. In a large bowl, combine the remaining ingredients. Add pasta and dressing; toss to coat. Cover and chill until serving. Store in the refrigerator. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 179 calories, 9 g fat (2 g saturated fat), 109 mg cholesterol, 101 mg sodium, 20 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Summer Pasta Salad in Country Woman May/June 2000, p26