Pickled Mostaccioli recipe
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Ingredients
- 1 (16 ounce) package mostaccioli pasta 1 ½ cups white vinegar 1 ½ cups white sugar 2 tablespoons prepared yellow mustard 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried parsley 1 medium onion, quartered 1 medium cucumber, diced
Nutrition Info
- 240.3 caloriescarbohydrate: 54.1 gcholesterol: : -fat: 1 gfiber: 1.7 gprotein: 5.4 gsaturatedFat: 0.2 gservingSize: -sodium: 225.9 mgsugar: 27 gtransFat: : -unsaturatedFat: : -
Directions Pickled Mostaccioli
Directions
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Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, until tender. Drain and cool, then transfer to a large bowl.
In a blender or large food processor, combine the vinegar, sugar, mustard, garlic powder, salt, pepper, parsley, onion and cucumber. Puree until it forms a smooth sauce, about 3 minutes.
Pour over the pasta, and stir to coat evenly. Cover, and refrigerate for 3 days before serving. Stir once a day.