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Mostaccioli Veggie Salad Recipe

Mostaccioli Veggie Salad Recipe photo by Taste of Home

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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

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Mostaccioli Veggie Salad Recipe

Prep: 20 min. + chilling

Yield: 10 Servings

20 20

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 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

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 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. Yield: 10 servings.

Originally published as Mostaccioli Veggie Salad in Taste of Home August/September 2004, p32

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Reviews for Mostaccioli Veggie Salad

Mostaccioli Veggie Salad

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Reviewed on Aug. 19, 2012 by cwbuff2

This is a very appetizing-looking salad with all the different colors of the veggies. However, I have made it twice now and I think the dressing is too sweet. Next time I'm going to cut the sugar down, and also reduce the pasta to 2 cups uncooked. Still, a very nice colorful pasta salad.

Reviewed on Mar. 30, 2012 by lurky27

Yum! Definitely will add tomatoes next time. That would make it perfect.

~ Theresa

Reviewed on Feb. 02, 2010 by daisey5

I also added in cherry tomatoes cut in half. It was very good.

Reviewed on Mar. 15, 2009 by Karen Crofford

I tried this recipe last fall and everyone liked it, and I will be making it again for an upcoming Spring Crazy Bunco. Tell Julie to submit more of her recipes, as this one is a really great recipe. Thank you Julie. Sincerely, Karen Crofford