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Summer Pasta Salad

Summer Pasta Salad
"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.
6 ServingsPrep/Total Time: 25 min.

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.
© Taste of Home 2013

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Summer Pasta Salad (continued)

Nutrition 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.
© Taste of Home 2013