Mostaccioli Vegetable Salad

Total Time
Prep 30 mins
Cook 0 mins

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.

Ingredients Nutrition


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

Really good. Was a little too sweet for my taste, so I will try adjusting the sugar next time I make it. Thank you!

bzsoccermom May 26, 2009

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. :)

PKG July 31, 2006

This is a great make-ahead salad! I doubled the recipe and didn't have any leftovers! Yumm!!

Shosh June 15, 2007