Linguine Pasta Salad recipe
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Ingredients
- 16 ounces linguine pasta ½ pound sliced fresh mushrooms 12 cherry tomatoes, halved 1 onion, diced ½ green pepper, diced 1 (4 ounce) jar roasted red peppers, drained and chopped 1 cucumber, diced ½ cup white sugar ⅓ cup distilled white vinegar ¼ cup ketchup 1 tablespoon onion powder 1 ½ teaspoons celery seed 1 ½ teaspoons Worcestershire sauce 1 ½ teaspoons salt 1 teaspoon ground mustard 1 teaspoon paprika 1 teaspoon garlic powder ⅔ cup vegetable oil
Nutrition Info
- 367.3 caloriescarbohydrate: 50.7 gcholesterol: : -fat: 16.1 gfiber: 2.9 gprotein: 7.8 gsaturatedFat: 2.6 gservingSize: -sodium: 472.9 mgsugar: 15.4 gtransFat: : -unsaturatedFat: : -
Directions Linguine Pasta Salad
Directions
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Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, rinse with cold water and drain.
Stir linguine, mushrooms, cherry tomatoes, green pepper, red peppers, onion, and cucumber together in a large bowl.
Blend sugar, vinegar, ketchup, onion powder, celery seed, Worcestershire sauce, salt, ground mustard, paprika, and garlic powder in a blender. Pour the vegetable oil in a steady stream into the blender while the mixture is blending. Mix a few seconds longer until the salad dressing is thick and creamy.
Pour dressing over pasta mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour.