Patchwork Quilt Pasta Salad

Ingredients

• 1 package rotini/corkscrew pasta , 12 ounce
• 1 package frozen mixed vegetables , 16 ounce
• 1 can kidney beans , 15.25 ounce
• 1.5 cups finely chopped celery
• 1 cucumber - peeled , seeded and chopped
• 0.5 cups finely chopped green bell pepper
• 0.5 cups finely chopped onion
• 0.67 cups cider vinegar
• 2 tablespoons margarine
• 0.67 cups sugar
• 1 tablespoon all-purpose flour
• 0.5 teaspoons salt
• 1 tablespoon prepared brown mustard

Instructions

1. 1

   In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.

2. 2

   To make the dressing combine in a saucepan over medium heat: vinegar, margarine, sugar, flour, salt and brown mustard; bring to boil. Continue to cook for 5 minutes stirring frequently. Cool completely.

3. 3

   Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.