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Mostaccioli Veggie Salad

 Mostaccioli Veggie Salad
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
10 ServingsPrep: 20 min. + chilling

Ingredients

  • 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

Directions

  • 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 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.

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Mostaccioli Veggie Salad (continued)

Directions (continued)

  • Yield: 10 servings.