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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%
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Mostaccioli Vegetable Salad

Recipe #155609 | 30 min | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Ms*Bindy
Feb 10, 2006

I always seem to have an abundance of peppers and zucchini in my garden....and I'm a pasta lover. What better way to serve them together than a nice refreshing summer salad.

SERVES 10 (change servings and units)

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.

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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!

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From: Shosh

On Jun 15, 2007

This is a great make-ahead salad! I doubled the recipe and didn't have any leftovers! Yumm!!

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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.

2 people found this review helpful

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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!

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