Mostaccioli Veggie Salad
Source of Recipe
BBR
Recipe Introduction
Posted by: mapanda****************I first sampled this refreshing salad at a church potluck several years ago. The mix of pasta, zucchini, summer squash, cucumber, sweet peppers and black olives is coated with a light vinaigrette. Any pasta can be substituted for the mostaccioli. -Julie Sterchi Harrisburg, Illinois
List of Ingredients
3 cups uncooked mostaccioli or large tube pasta
1 medium cucumber, thinly sliced
1 small yellow 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 tsps. prepared mustard
3/4 tsp. dried minced onion
3/4 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. 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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