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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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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-boiled large 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


  • 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.

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