Picnic Pasta Salad Recipe
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Picnic Pasta Salad


A sweetened mustard vinaigrette, with just a dab of mayonnaise, dresses a pasta salad full of festive vegetables such as broccoli, cucumbers and bell peppers. Toss everything with shredded Cheddar cheese, then chill before serving.


  • 1 pound seashell pasta
  • 1 cup chopped mushrooms
  • 1 cup chopped cucumber
  • 1 cup chopped broccoli
  • 1 cup white sugar
  • 3/4 cup vegetable oil
  • 1/4 cup prepared mustard
  • 2 tablespoons mayonnaise
  • 1/4 cup distilled white vinegar
  • 1/4 cup shredded Cheddar cheese
  • salt to taste
  • ground black pepper to taste


  1. Cook pasta in large pot of boiling salted water until al dente. Rinse with cool water. Drain well.
  2. Meanwhile, 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 for 2 to 4 hours before serving.

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Nutritional Information

Picnic Pasta Salad

Servings Per Recipe: 12
Amount Per Serving
Calories: 356
% Daily Value *
Total Fat: 27 %
Saturated Fat:
Cholesterol: 1 %
Sodium: 4 %
Potassium: 4 %
Total Carbohydrates: 15 %
Dietary Fiber: 7 %
Protein: 13 %
Vitamin A:
Vitamin C:
Vitamin B6:
*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.

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