Best Mostaccioli Veggie Salad Recipes

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MOSTACCIOLI VEGGIE SALAD



Mostaccioli Veggie Salad image

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 Jackson, Missouri

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 17

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 canola 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

Steps:

  • 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 small bowl, whisk the dressing ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate for 8 hours or overnight. Toss again before serving. Serve with a slotted spoon.

Nutrition Facts :

MOSTACCIOLI VEGGIE SALAD



MOSTACCIOLI VEGGIE SALAD image

Number Of Ingredients 17

3 c. uncooked mostaccioli or large tube pasta
1 medium cucumber, thinly sliced
1 small yellow squash, quartered and sliced
1 small zucchini, halved and sliced
1/2 c diced sweet red pepper
1/2 c diced green pepper
1/2 c sliced ripe olives
3 to 4 green onions, chopped
Dressing:
1/3 c sugar
1/3 c white wine vinegar
1/3 c vegetable oil
1 1/2 t prepared mustard
/34 t dried minced onion
3/4 t garlic powder
1/2 t salt
1/2 t pepper

Steps:

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

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