"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Picnic Pasta Salad Recipe

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This recipe for Picnic Pasta Salad, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Grissom
Added: Thursday, April 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pound seashell pasta
1 cup chopped cucumber
1 cup white sugar
1/4 cup prepared mustard
2 T. mayonnaise
1/4 cup distilled white vinegar
1 cup chopped mushrooms
1 cup chopped broccoli
3/4 cup vegetable oil
1/4 to 1/2 cup shredded cheddar cheese
salt and pepper to taste

Directions:
Directions:
Cook pasta in large pot of boiling salted water until done. Rinse with cool water. Drain well.

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 2-4 hours before serving.

 

 

 

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