Mostaccioli Veggie Salad Recipe

5 5 10
Mostaccioli Veggie Salad Recipe
Mostaccioli Veggie Salad Recipe photo by Taste of Home
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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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 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. Yield: 10 servings.
Originally published as Mostaccioli Veggie Salad in Taste of Home August/September 2004, p32

  • 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
  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

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Reviews forMostaccioli Veggie Salad

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abreendre User ID: 1799143 230997
Reviewed Aug. 10, 2015

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

MY REVIEW
cwbuff2 User ID: 5946195 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."

MY REVIEW
lurky27 User ID: 1251896 136097
Reviewed Mar. 30, 2012

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

~ Theresa"

MY REVIEW
daisey5 User ID: 146806 206297
Reviewed Feb. 2, 2010

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

MY REVIEW
Karen Crofford User ID: 1507480 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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