Mustard and Veggie Pasta Salad Recipe

Recipesfull introduces to you: Pasta Salad Recipes. (Mustard and Veggie Pasta Salad Recipe). I like making my own lunch boxes and this pasta salad with vegetables is my favorite recipe.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 4

Yield: 4 servings

Mustard and Veggie Pasta Salad Recipe

Ingredients

2 cups macaroni

½ cup frozen peas

thawed

½ cup chopped fresh broccoli

½ cup julienned carrots

½ cup canned yellow corn

½ cup chopped fresh tomato

½ cup chopped red bell pepper

3 tablespoons prepared Dijon-style mustard

2 tablespoons Italian-style salad dressing

1 tablespoon balsamic vinaigrette salad dressing

½ teaspoon celery seed

crushed

1 tablespoon light brown sugar

Nell's Cabbage Salad

Salad

Directions

Step 1

In a large pot of salted boiling water cook pasta until al dente rinse under cold water and drain.

Step 2

In a large bowl combine the pasta peas broccoli carrot corn tomatoes and bell peppers.

Step 3

Prepare the dressing by whisking together the mustard Italian dressing vinegar brown sugar celery seed and basil. Pour over salad and mix well. Refrigerate until chilled.

Nutritional Information

Mustard and Veggie Pasta Salad Recipe

Servings Per Recipe:4

Calories: 301.9

% Daily Value *

Protein: 9.2g 18%

Carbohydrates: 56.5g 18%

Dietary Fiber: 4g 16%

Sugars: 9g

Fat: 4.5g 7%

Saturated Fat: 0.7g 3%

Vitamin A Iu: 2967.5IU 59%

Niacin Equivalents: 6.3mg 49%

Vitamin B6: 0.2mg 13%

Vitamin C: 47.2mg 79%

Folate: 157.6mcg 39%

Calcium: 38.1mg 4%

Iron: 2.6mg 15%

Magnesium: 44.3mg 16%

Potassium: 345mg 10%

Sodium: 578.4mg 23%

Thiamin: 0.6mg 61%

Calories From Fat: 40.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.