Linguine Pasta Salad

Great variation of a regular summer pasta salad!

Step: 1

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.

Step: 2

Stir linguine, mushrooms, cherry tomatoes, green pepper, red peppers, onion, and cucumber together in a large bowl.

Step: 3

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.

Step: 4

Pour dressing over pasta mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour.

Per Serving: 367 calories; protein 7.8g; carbohydrates 50.7g; fat 16.1g; sodium 472.9mg.

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