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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.

Paula Grissom


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

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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