Patchwork Quilt Pasta Salad Recipes

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PATCHWORK QUILT PASTA SALAD



Patchwork Quilt Pasta Salad image

This is one of the best tasting pasta salads I have ever had. My family and in-laws love it and I can never make enough. You can change or substitute the ingredients in the salad if you'd like to. This salad is best when prepared a day ahead.

Provided by Shirley Horton

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 13

1 (12 ounce) package rotini/corkscrew pasta
1 (16 ounce) package frozen mixed vegetables, thawed
1 (15.25 ounce) can kidney beans, drained
1 ½ cups finely chopped celery
1 cucumber - peeled, seeded and chopped
½ cup finely chopped green bell pepper
½ cup finely chopped onion
⅔ cup cider vinegar
2 tablespoons margarine
⅔ cup sugar
1 tablespoon all-purpose flour
½ teaspoon salt
1 tablespoon prepared brown mustard

Steps:

  • In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
  • 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.
  • Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 32.8 g, Fat 2.5 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 243.5 mg, Sugar 12 g

PATCHWORK QUILT PASTA SALAD



Patchwork Quilt Pasta Salad image

This is one of the best tasting pasta salads I have ever had. My family and in-laws love it and I can never make enough. You can change or substitute the ingredients in the salad if you'd like to. This salad is best when prepared a day ahead.

Provided by Allrecipes Member

Categories     Rotini Pasta Salad

Time 25m

Yield 12

Number Of Ingredients 13

1 (12 ounce) package rotini/corkscrew pasta
1 (16 ounce) package frozen mixed vegetables, thawed
1 (15.25 ounce) can kidney beans, drained
1 ½ cups finely chopped celery
1 cucumber - peeled, seeded and chopped
½ cup finely chopped green bell pepper
½ cup finely chopped onion
⅔ cup cider vinegar
2 tablespoons margarine
⅔ cup sugar
1 tablespoon all-purpose flour
½ teaspoon salt
1 tablespoon prepared brown mustard

Steps:

  • In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
  • 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.
  • Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 32.8 g, Fat 2.5 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 243.5 mg, Sugar 12 g

GRANNY'S PATCHWORK QUILT CAKE



Granny's Patchwork Quilt Cake image

For the birthday quilter in your family, our Granny's Patchwork Quilt Cake uses sanding sugar to create quilt squares on a Betty Crocker™ Super Moist™ white sheet cake.

Provided by Heather Baird

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and eggs called for on cake mix box
1 3/4 containers (12 oz each) Betty Crocker™ Whipped fluffy white frosting
1/3 cup multicolored (rainbow) sanding sugar
1/3 cup clear sanding sugar
12 green miniature marshmallows
6 yellow miniature marshmallows
1 tablespoon green sanding sugar
1 tablespoon yellow sanding sugar
6 yellow edible jumbo sugar pearls

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. Make and bake cake as directed on box for 13x9-inch pan, using water, oil and eggs. Cool 10 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
  • On 13x9-inch cake board or platter, place cake upside-down. Cover surface of cake with 1 container of the frosting, using off-set spatula. Refrigerate cake 45 minutes or until frosting is firm.
  • Apply second coat of frosting to cake, evening surface and filling any gaps that may be present at bottom edge of cake.
  • Score top of cake with dull edge of large knife to make 12 squares. Decorate alternate squares with multicolored sanding sugar. Fill in remaining squares with clear sanding sugar.
  • For flowers, cut each marshmallow in half using clean kitchen scissors. Dip green marshmallow halves into green sanding sugar; dip yellow marshmallow halves into yellow sanding sugar. The sugar will coat cut edges of marshmallows. Place dime-size dot of frosting in center of each white square on cake. Arrange 5 marshmallow "petals" into flower shape, sugared-side-up, on top of each frosting dot; press to adhere. Press yellow sugar pearl into center of each flower. Store cake loosely covered.

Nutrition Facts : ServingSize 1 Serving

PATCHWORK QUILT CAKE



Patchwork Quilt Cake image

This cake has a great homemade flavor and tender crumb. Be sure to pile on the buttery frosting, which adds a burst of vanilla. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 15 servings.

Number Of Ingredients 14

2/3 cup butter, softened
1-3/4 cups sugar
1 tablespoon vanilla extract
2 large eggs, room temperature
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
FROSTING:
1 cup butter, softened
3 cups confectioners' sugar
4 teaspoons vanilla extract
3 to 4 tablespoons heavy whipping cream
Assorted fresh berries

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking dish., Cream butter and sugar until light and fluffy, 5-7 minutes. Add vanilla and eggs, 1 at at time, beating well. In another bowl, whisk together flour, baking powder and salt; beat into creamed mixture alternately with milk. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Place on a wire rack; cool completely., For frosting, beat butter until creamy; gradually beat in confectioners' sugar until smooth and light in color, about 3 minutes. Beat in vanilla and 3 tablespoons cream until light and fluffy, about 2 minutes; thin with additional cream if desired. Spread over cake. Before serving, top with berries in a patchwork quilt pattern.

Nutrition Facts : Calories 477 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 342mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.

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