Picnic Pasta Salad

1 lb seashell pasta
1 c chopped mushrooms
1 c chopped cucumber
1 c chopped broccoli
1 c white sugar
3/4 c vegetable oil
1/4 c prepared mustard
2 T mayonnaise
1/4 c distilled white vinegar
1/4 c shredded Cheddar cheese
salt to taste
ground black pepper to taste

Cook pasta in 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.

Makes 12 servings.

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