Mostaccioli Veggie Salad
Taste of Home
- try a FREE ISSUE today!
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
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 20 min. + chilling
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.