MOSTACCIOLI PASTA

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Mostaccioli Pasta image

Easy recipe but really worth it! When I was young my mom would make this and I would cut my "dates" short to come home to eat this. I am addicted! The longer it marinates the better it is! Get ready to hand this recipe out a lot! Super summer salad but it goes with any kind of protein.

Provided by Kym Hougham

Categories     Other Appetizers

Time 50m

Number Of Ingredients 12

16 oz mostaccioli or peene pasta
2 c cider vinegar
1 c white vinegar
2 c sugar
2 Tbsp yellow mustard
1 tsp pepper
1 tsp garlic powder
1 tsp accent
1 chopped med cucumber
1 chopped medium onion
2 Tbsp parsley flakes
1/2 oz yellow food coloring

Steps:

  • 1. Cook 16 oz of pasta in salted water with .5oz of yellow food coloring (trust me on this). Not musshy, drain, rinse in cold water, coat in vegetable oil.
  • 2. In a blender: add cider vinegar, white vinegar, sugar, pepper, salt, garlic powder, Accent, parsley, onion and cucumber.
  • 3. Blend for 2 minutes or until mixture is emulsified.
  • 4. Poor over cooked pasta, stir, refrigerate, and let marinate for at least 24 hours stirring occasionally. The longer it marinates the better. It may seem initially like there is too much liquid but the pasta will soak it up.

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