1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (120g) Recipe makes 10 servings The following items or measurements are not included below: 1/3 cup white wine vinegar |
||
| Calories 206 | ||
| Calories from Fat 76 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.5g | 13% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 245mg | 10% | |
| Potassium 194mg | 5% | |
| Total Carbohydrate 29.3g | 9% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 8.8g | ||
| Protein 4.1g | 8% | |
Ingredients
- 3 cups uncooked mostaccioli pasta
- 1 medium cucumber, thinly sliced
- 1 small summer squash, sliced and quartered
- 1 small zucchini, halved and sliced
- 1/2 cup sweet red pepper, chopped
- 1/2 cup green pepper, chopped
- 1/2 cup ripe olives, sliced
- 3-4 green onions, chopped
Vinaigrette
- 1/3 cup sugar
- 1/3 cup white wine vinegar
- 1/3 cup vegetable oil
- 1 1/2 teaspoons prepared mustard
- 3/4 teaspoon dried onion flakes
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
1
Cook pasta according to package directions. Drain and rinse.2
Place pasta plus all remaining salad ingredients in a large bowl.3
Mix or shake all the vinaigrette ingredients together.4
Pour dressing over salad mixture, tossing to coat.5
Cover, and refrigerate 8 hours or overnight.6
Toss gently before serving.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Try these recipes on Food Network:
Wild Mushroom Spread with Croutons
Gratin of Young Artichokes and Olives
Browse similar recipes by category
- Course > Main Dish
- Course > Salads
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Occasion > Seasonal > Summer
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: bzsoccermom
On May 26, 2009
Really good. Was a little too sweet for my taste, so I will try adjusting the sugar next time I make it. Thank you!
From: Shosh
On Jun 15, 2007
This is a great make-ahead salad! I doubled the recipe and didn't have any leftovers! Yumm!!
From: PKG
On Jul 31, 2006
A nice, refreshing summer salad. I forgot to purchase fresh red peppers so I used jarred roasted peppers intead. I like it more as some of the juice from the peppers mixed in with the lovely dressing. I added a touch of oregano to the dressing, and used 3 packets of sugar substitute. In the future I think sun-dried tomatoes would be a lovely addition, and plan to leave out the green peppers. I served it on a bed of watercress and arugula. It's a pretty salad, too. 
From: Chef Kate
On Apr 1, 2006
I did make a change or two. I added some lovely fresh string beans, blanched. I used champagne vinegar instead of white wine vinegar. In the dressing, I used fresh garlic and onion, chopped into a mince/paste. I served it over a bed of baby greens--a delightful meal. Thanks, Donna!
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved