MOSTACCIOLI VEGGIE SALAD
Source of Recipe
Taste of Home
List of 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 vegetable 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
Recipe
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. Yield: 10 servings.
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