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    You are in: Home / Recipes / Mostaccioli Pasta Primavera Salad Recipe
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    Mostaccioli Pasta Primavera Salad

    Average Rating:

    2 Total Reviews

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    • on June 27, 2006

      This is by no means your average pasta salad; it has very vivid flavors and colors. The ingredients work well together. The fruitiness of the balsamic vinegar brings out the pungency of the basil. The mixture of vegetables is wonderful too. I really liked the crunch of raw zucchini. Thanks for a great recipe Bergy!

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    • on June 23, 2006

      This is a refreshingly different pasta salad--very tasty! I made a few alterations: I used campanelle pasta instead of mostaccioli; I used Parmesan & garlic Italian dressing; I cut the zucchini into slices, quartered them, and added them to the boiling water with the asparagus; I used yellow bell pepper, chopped; and I doubled the amount of bell pepper and red onion. It was such a nice change from the usual macaroni salad. Thanks, Bergy--I'll definitely make this again!

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    Nutritional Facts for Mostaccioli Pasta Primavera Salad

    Serving Size: 1 (170 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 433.4
     
    Calories from Fat 137
    31%
    Total Fat 15.2 g
    23%
    Saturated Fat 2.3 g
    11%
    Cholesterol 7.6 mg
    2%
    Sodium 379.2 mg
    15%
    Total Carbohydrate 63.9 g
    21%
    Dietary Fiber 4.6 g
    18%
    Sugars 8.8 g
    35%
    Protein 11.3 g
    22%

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