Ingredients
12
12 servings
- •1 (12 ounce) package rotini/corkscrew pasta
- •1 (16 ounce) package frozen mixed vegetables, thawed
- •1 (15.25 ounce) can kidney beans, drained
- •1.5 cups finely chopped celery
- •1 cucumber - peeled, seeded and chopped
- •0.5 cup finely chopped green bell pepper
- •0.5 cup finely chopped onion
- •0.67 cup cider vinegar
- •2 tablespoons margarine
- •0.67 cup sugar
- •1 tablespoon all-purpose flour
- •0.5 teaspoon salt
- •1 tablespoon prepared brown mustard
Instructions
- In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
- To make the dressing combine in a saucepan over medium heat: vinegar, margarine, sugar, flour, salt and brown mustard; bring to boil. Continue to cook for 5 minutes stirring frequently. Cool completely.
- Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.
Nutritional Facts
Per 12 servings
- Calories: 171
- Carbohydrate: 33g
- Fat: 3g
- Fiber: 5g
- Protein: 5g
- Sugar: 12g
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