Mostaccioli Veggie Salad 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Mostaccioli Veggie Salad cont. 3/4 teaspoon dried minced onion 3/4 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Mostaccioli Veggie Salad Yield: 10 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008