Mostaccioli Salad recipe

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Ingredients

1 (16 ounce) package mostaccioli pasta
1 tablespoon vegetable oil
1 ½ cups distilled white vinegar
1 ½ cups white sugar
1 medium onion, chopped
1 medium cucumber, chopped
1 (4 ounce) jar chopped pimento
2 teaspoons prepared yellow mustard
1 tablespoon garlic powder
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon ground black pepper

Nutrition Info

200 calories
carbohydrate: 42.4 g
cholesterol: : -
fat: 1.6 g
fiber: 1.7 g
protein: 4.4 g
saturatedFat: 0.3 g
servingSize: -
sodium: 148.7 mg
sugar: 19.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  2. In a large bowl, gently toss together the pasta, oil, vinegar, sugar, onion, cucumber, pimento, mustard, garlic powder, parsley flakes, salt, and pepper. Cover, and refrigerate 24 hours before serving.

Recipe Yield

16 servings

Recipe Note

This salad needs to marinate for at least one day before serving. Gets raves, is great for carry-ins and picnics, and goes with everything.

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