Add a burst of color and flavor to your Labor Day Picnic with this delightful Picnic Pasta Salad, a refreshing medley of mushrooms, broccoli, cucumber, and cheddar cheese, all tossed in a zesty dressing. This vibrant and satisfying salad is the perfect fusion of fresh vegetables and creamy cheddar, creating a harmony of tastes and textures that will delight your guests. As you gather under the summer sun to celebrate the long weekend, let our Picnic Pasta Salad take center stage on your picnic table, offering a cool and savory accompaniment to your grilled favorites. Get ready to savor the essence of seasonal goodness in every forkful, making your Labor Day Picnic a delightful feast to remember.
Ingredients:
- 1 pound corkscrew pasta (such as fusilli, gemelli, or cavatappi)
- 1 cup chopped mushrooms
- 1 cup chopped cucumber
- 1 cup chopped broccoli
- 1 cup white sugar
- 3/4 cup vegetable oil
- 1/4 cup prepared mustard
- 2 tablespoons mayonnaise
- 1/4 cup distilled white vinegar
- 1/4 cup shredded Cheddar cheese
- salt and ground black pepper to taste
Directions:
- Cook pasta in a large pot of boiling salted water until al dente. Rinse with cool water. Drain well.
- Meanwhile, combine chopped vegetables, sugar, oil, mustard, mayonnaise, vinegar, and shredded Cheddar cheese in a large bowl. Season with salt and pepper to taste. Mix well.
- Stir in pasta.
- Refrigerate for 2 to 4 hours before serving.
Serves 12