Patchwork Quilt Pasta Salad

Ingredients

• 1 tablespoon brown mustard prepared
• 15.3 ounce kidney beans drained canned
• 1.5 cups celery finely chopped
• 0.7 cup cider vinegar 
• 1  cucumber peeled seeded chopped
• 1 tablespoon flour all-purpose
• 16 ounce vegetables mixed frozen thawed
• 0.5 cup bell pepper green finely chopped
• 2 tablespoons butter 
• 0.5 cup onion finely chopped
• 12 ounce rotini/corkscrew pasta 
• 0.5 teaspoon salt 
• 0.7 cup sugar 

Equipment

• bowl
• sauce pan

Directions

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