Mostaccioli Veggie Salad Recipe
Mostaccioli Veggie Salad Recipe photo by Taste of Home

Mostaccioli Veggie Salad Recipe

Read Reviews
5 5 10
Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:10 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 10 servings


  • 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
  • 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


  1. 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.
  2. 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

Reviews for Mostaccioli Veggie Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 10, 2015

"I was surprised that I enjoyed this so much. Really refreshing on a warm summer day."

Reviewed Aug. 19, 2012

"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 Mar. 30, 2012

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

~ Theresa"

Reviewed Feb. 2, 2010

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

Reviewed Mar. 15, 2009

"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"

Loading Image