Photo: Anna Pelzer
Mustard and Veggie Pasta Salad
12 ingredients
15 min + 20 min
4 servings
openrecipes
"I like making my own lunch boxes and this pasta salad with vegetables is my favorite recipe."
Estimated Nutrition (whole recipe, rough)
330
Calories
14g
Protein
3g
Fat
70g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery Seed | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Macaroni | not in our table | 0 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups macaroni
- 1/2 cup frozen peas, thawed
- 1/2 cup chopped fresh broccoli
- 1/2 cup julienned carrots
- 1/2 cup canned yellow corn
- 1/2 cup chopped fresh tomato
- 1/2 cup chopped red bell pepper
- 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 light brown sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes