Gallagher Kitchen

Patchwork Quilt Pasta Salad 🥗🍝

This colorful and refreshing pasta salad is the perfect side dish for picnics, barbecues, or casual get-togethers. Bursting with a variety of textures and flavors, this dish can easily be customized to fit your out-of-season cravings or pantry staples. Plus, it's ideal for making ahead of time, allowing the flavors to meld beautifully! 🌈✨

Ingredients

For the salad

For the dressing

Instructions

  1. Cook the Pasta: Begin by boiling the rotini according to package instructions. Once cooked, drain and let cool.

  2. Combine Ingredients: In a large mixing bowl, combine the cooled pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper, and onion.

  3. Make the Dressing: In a saucepan over medium heat, combine the cider vinegar, margarine, sugar, flour, salt, and brown mustard. Bring the mixture to a boil, stirring frequently. Allow it to simmer for about 5 minutes or until slightly thickened. Let the dressing cool completely.

  4. Dress the Salad: Pour the cooled dressing over the pasta and vegetable mixture. Toss gently to ensure everything is evenly coated.

  5. Chill and Serve: Cover tightly and refrigerate for at least 1 hour before serving, allowing the flavors to blend together beautifully.

❄️ This salad can be stored in the refrigerator for up to 3 days, making it a perfect make-ahead dish for busy weeks!

Variations

Enjoy this delightful pasta salad that not only fills the tummy but also brightens up any table! 🥳

All Revisions

name Patchwork Quilt Pasta Salad 🥗🍝
llm # Patchwork Quilt Pasta Salad 🥗🍝 This colorful and refreshing pasta salad is the perfect side dish for picnics, barbecues, or casual get-togethers. Bursting with a variety of textures and flavors, this dish can easily be customized to fit your out-of-season cravings or pantry staples. Plus, it's ideal for making ahead of time, allowing the flavors to meld beautifully! 🌈✨ ## Ingredients ### For the salad - 1 (12 ounce) package rotini or corkscrew pasta - 1 (16 ounce) package frozen mixed vegetables, thawed - 1 (15.25 ounce) can kidney beans, drained - 1 1/2 cups finely chopped celery - 1 cucumber, peeled, seeded, and chopped - 1/2 cup finely chopped green bell pepper - 1/2 cup finely chopped onion ### For the dressing - 2/3 cup cider vinegar - 2 tablespoons margarine - 2/3 cup sugar - 1 tablespoon all-purpose flour - 1/2 teaspoon salt - 1 tablespoon prepared brown mustard ## Instructions 1. **Cook the Pasta**: Begin by boiling the rotini according to package instructions. Once cooked, drain and let cool. 2. **Combine Ingredients**: In a large mixing bowl, combine the cooled pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper, and onion. 3. **Make the Dressing**: In a saucepan over medium heat, combine the cider vinegar, margarine, sugar, flour, salt, and brown mustard. Bring the mixture to a boil, stirring frequently. Allow it to simmer for about 5 minutes or until slightly thickened. Let the dressing cool completely. 4. **Dress the Salad**: Pour the cooled dressing over the pasta and vegetable mixture. Toss gently to ensure everything is evenly coated. 5. **Chill and Serve**: Cover tightly and refrigerate for at least 1 hour before serving, allowing the flavors to blend together beautifully. > ❄️ This salad can be stored in the refrigerator for up to 3 days, making it a perfect make-ahead dish for busy weeks! ## Variations - **Add Protein**: Toss in some grilled chicken, tuna, or chickpeas for a heartier option.🍗🐟 - **Herb it Up**: Consider adding fresh herbs like dill or parsley for an extra burst of flavor! 🌿 - **Cheesy Goodness**: Sprinkle some feta or shredded mozzarella cheese for added creaminess. 🧀 - **Spice it Up**: Add a pinch of red pepper flakes to the dressing for a little kick! 🌶️ Enjoy this delightful pasta salad that not only fills the tummy but also brightens up any table! 🥳

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