• 6servings
  • 25minutes
  • 179calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons sugar

  2. 1 teaspoon all-purpose flour

  3. 5 tablespoons water

  4. 4-1/2 teaspoons cider vinegar

  5. 1 cup uncooked small pasta shells

  6. 3 tablespoons mayonnaise

  7. 2 teaspoons prepared mustard

  8. 3 hard-cooked eggs, chopped

  9. 1 cup shredded carrots

  10. 1 celery rib, chopped

  11. 1/2 cup chopped green pepper

  12. 2 tablespoons chopped onion

  13. 1 tablespoon minced fresh parsley

  14. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Summer Pasta Salad Recipe photo by Taste of Home In a heavy saucepan, combine sugar and flour; gradually stir in water and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Meanwhile, cook pasta according to package directions; rinse in cold water and drain. Stir mayonnaise and mustard into the dressing. In a large bowl, combine the remaining ingredients. Add pasta and dressing; toss to coat. Cover and chill until serving. Store in the refrigerator. Yield: 6 servings.


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