5 Reviews of Mostaccioli Vegetable Salad

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!

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: PaulaG

On May 28, 2006

I used radiatori pasta and sugar substitute for the sugar in the vinaigrette. I made it up the night before and had it refrigerated for close to 24 hours before serving. This is a delightful pasta salad with just the right touch of sweetness and loaded with fresh veggies.

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: 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!