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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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    10 servings

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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Reviews

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Average Rating:
  • abreendre
    Aug 10, 2015

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

  • cwbuff2
    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
    Mar 30, 2012

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

  • daisey5
    Feb 2, 2010

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

  • Karen Crofford
    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