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Mostaccioli Veggie Salad Recipe

Mostaccioli Veggie Salad Recipe

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 YIELD: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.

Reviews for Mostaccioli Veggie Salad

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abreendre 230997
Reviewed Aug. 10, 2015

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

cwbuff2 135945
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."

lurky27 136097
Reviewed Mar. 30, 2012

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

~ Theresa"

daisey5 206297
Reviewed Feb. 2, 2010

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

Karen Crofford 142883
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"

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