Picnic Pasta Salad

Ingredients

• 1 cup broccoli chopped
• 1 cup cucumber chopped
• 12 servings ground pepper black to taste
• 2 tablespoons mayonnaise 
• 1 cup mushrooms chopped
• 0.3 cup mustard prepared
• 1 pound seashell pasta 
• 12 servings salt to taste
• 0.3 cup cheddar cheese shredded
• 0.8 cup vegetable oil 
• 0.3 cup distilled vinegar white
• 1 cup sugar white

Equipment

• bowl
• pot

Directions

1. Cook pasta in large pot of boiling salted water until al dente. Rinse with cool water.
2. Drain well.
3. Meanwhile, combine chopped vegetables, sugar, oil, mustard, mayonnaise, vinegar, and shredded Cheddar cheese in a large bowl. Season with salt and pepper to taste.
4. Mix well. Stir in pasta. Refrigerate for 2 to 4 hours before serving.