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Mostaccioli ( or any pasta) Veggie Salad

Last post 02-27-2008 1:47 PM by zakons. 0 replies.
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  • 02-27-2008 1:47 PM

    Mostaccioli ( or any pasta) Veggie Salad

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    Mostaccioli Veggie Salad

    Mostaccioli Veggie Salad Recipe

    Mostaccioli Veggie Salad

    Taste of Home

    I first sampled this refreshing salad at a church potluck several years ago. The mix of pasta, zucchini, summer squash, cucumber, sweet peppers and black olives is coated with a light vinaigrette. Any pasta can be substituted for the mostaccioli. -Julie Sterchi Harrisburg, Illinois

    SERVINGS: 10

    Ingredients:

    • 3 cups uncooked mostaccioli
    • 1 medium cucumber, thinly sliced
    • 1 small yellow summer squash, quartered and sliced
    • 1 small zucchini, halved and sliced
    • 1/2 cup diced sweet red pepper
    • 1/2 cup diced green pepper
    • 1/2 cup sliced ripe olives
    • 3 to 4 green onions, chopped
    • DRESSING:
    • 1/3 cup sugar
    • 1/3 cup white wine vinegar
    • 1/3 cup vegetable oil
    • 1-1/2 teaspoons prepared mustard
    • 3/4 teaspoon dried minced onion
    • 3/4 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper

    Directions:

    Cook pasta according to package directions. Drain and rinse in cold water.
    Place in a large bowl; add the cucumbers, summer squash, zucchini, peppers, olives and onions. 

        In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
    Pour over pasta mixture; toss to coat.
    Cover and refrigerate for 8 hours or overnight. Toss again before serving.
     
    Serve with a slotted spoon.
     Yield: 10 servings.

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