Mostaccioli Veggie Salad

Pasta, zucchini, summer squash, cucumber, sweet peppers and black olives is coated with a light vinaigrette in this refreshing salad. Any pasta can be substituted for the mostaccioli.

Yield

10 servings

Salad 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 Ingredients

1/3 cup granulated (white) 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 jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 8 hours or overnight. Toss again before serving. Serve with a slotted spoon.

Preparation Time: 20 minutes + chilling

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