Marinated Cucumber Pasta Salad Recipe

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The sweet-and-sour dressing in this recipe is a nice change of pace from more traditional varieties. My nursing supervisor shared the recipe with me...and I'm glad she did!—Sue Dorrance, West Bend, Wisconsin
TOTAL TIME: Prep: 20 min. + marinating
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + marinating
MAKES: 16 servings


  • 1 package (16 ounces) mostaccioli
  • 1 medium cucumber, thinly sliced
  • 6 green onions, chopped
  • 1 cup sugar
  • 1 cup white vinegar
  • 1/4 cup canola oil
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper

Nutritional Facts

3/4 cup: 188 calories, 4g fat (0 saturated fat), 0 cholesterol, 166mg sodium, 35g carbohydrate (14g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 vegetable.


  1. Cook mostaccioli according to package directions; drain and rinse in cold water. In a large bowl, combine the mostaccioli, cucumber and onions.
  2. In a jar with a tight-fitting lid, combine the marinade ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate overnight, stirring occasionally. Serve with a slotted spoon. Yield: 16 servings.
Originally published as Marinated Cucumber Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p232

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