Mostaccioli Veggie Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 10 servings.
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
Ingredients
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3 cups uncooked mostaccioli
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1 medium cucumber, thinly sliced
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1 small yellow summer squash, quartered and sliced
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1 small zucchini, halved and sliced
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1/2 cup diced sweet red pepper
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1/2 cup diced green pepper
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1/2 cup sliced ripe olives
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3 to 4 green onions, chopped
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DRESSING:
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1/3 cup sugar
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1/3 cup white wine vinegar
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1/3 cup canola oil
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1-1/2 teaspoons prepared mustard
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3/4 teaspoon dried minced onion
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3/4 teaspoon garlic powder
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1/2 teaspoon salt
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1/2 teaspoon pepper
Directions
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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.
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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.
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