Mustard and Vegetable Pasta Salad

    35 minutes

    I like making my own lunches and this pasta salad with vegetables is my favourite recipe. Serve chilled.

    15 people made this

    Serves: 4 

    • 220g macaroni
    • 90g frozen peas, thawed
    • 90g chopped fresh broccoli
    • 90g carrots cut into thin matchsticks
    • 90g corn kernels
    • 90g chopped fresh tomato
    • 90g chopped red capsicum
    • 3 tablespoons prepared Dijon-style mustard
    • 2 tablespoons Italian-style salad dressing
    • 1 tablespoon balsamic vinaigrette salad dressing
    • 1/2 teaspoon celery seed, crushed
    • 1 tablespoon soft brown sugar

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook the pasta in a large pot of salted boiling water until al dente. Rinse under cold water and drain.
    2. In a large bowl, combine the pasta, peas, broccoli, carrot, corn, tomatoes and capsicum.
    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.

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    Reviews in English (11)


    This was very good. My family ate it right up. Needed a little salt but other wise I loved it!Thanks!  -  19 Apr 2005  (Review from Allrecipes USA and Canada)


    I love the dressing! I mixed and matched veggies, but the dressing is what really makes this tasty.  -  16 Apr 2005  (Review from Allrecipes USA and Canada)


    Liked the salad, but did not like the dressing at all. 3T of mustard combined with 3T of salad dressings & brown sugar is not a mixture I'm going to try again.  -  14 Aug 2005  (Review from Allrecipes USA and Canada)