Mostaccioli Vegetable Salad

"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."
 
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photo by PKG178 photo by PKG178
photo by PKG178
Ready In:
30mins
Ingredients:
16
Serves:
10
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ingredients

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directions

  • Cook pasta according to package directions. Drain and rinse.
  • Place pasta plus all remaining salad ingredients in a large bowl.
  • Mix or shake all the vinaigrette ingredients together.
  • Pour dressing over salad mixture, tossing to coat.
  • Cover, and refrigerate 8 hours or overnight.
  • Toss gently before serving.

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Reviews

  1. Really good. Was a little too sweet for my taste, so I will try adjusting the sugar next time I make it. Thank you!
     
  2. 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. :)
     
  3. This is a great make-ahead salad! I doubled the recipe and didn't have any leftovers! Yumm!!
     
  4. 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.
     
  5. 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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Tweaks

  1. 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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