Mostaccioli Vegetable Salad

Submitted by MsBindy

"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."

 

• Ready In: 30mins
• Ingredients: 16
• Serves: 10

ingredients

• 3 cups uncooked mostaccioli pasta
• 1 medium cucumber, thinly sliced
• 1 small summer squash, sliced and quartered
• 1 small zucchini, halved and sliced
• 1⁄2 cup sweet red pepper, chopped
• 1⁄2 cup green pepper, chopped
• 1⁄2 cup ripe olives, sliced
• 3 -4 green onions, chopped

• Vinaigrette

• 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 onion flakes
• 3⁄4 teaspoon garlic powder
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon ground black pepper

directions

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.

Reviews

[bzsoccermom]

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

 

[PKG178]

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. :)

 

[Shosh]

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

 

[PaulaG]

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.

 

[Chef Kate]

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!