Printable | Taste of Home

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
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

Printed from tasteofhome.com Oct 11, 2008

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Mostaccioli Veggie Salad cont.

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.