Mostaccioli Salad Recipes

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MOSTACCIOLI VEGGIE SALAD



Mostaccioli Veggie Salad image

I first sampled this refreshing salad at a church potluck several years ago. The mix of pasta, zucchini, summer squash, cucumber, sweet peppers and black olives is coated with a light vinaigrette. Any pasta can be substituted for the mostaccioli. -Julie Sterchi Jackson, Missouri

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 17

3 cups uncooked mostaccioli
1 medium cucumber, thinly sliced
1 small yellow summer squash, quartered and sliced
1 small zucchini, halved and sliced
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
1/2 cup sliced ripe olives
3 to 4 green onions, chopped
DRESSING:
1/3 cup sugar
1/3 cup white wine vinegar
1/3 cup canola oil
1-1/2 teaspoons prepared mustard
3/4 teaspoon dried minced onion
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Drain and rinse in cold water. Place in a large bowl; add the cucumbers, summer squash, zucchini, peppers, olives and onions., In a small bowl, whisk the dressing ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate for 8 hours or overnight. Toss again before serving. Serve with a slotted spoon.

Nutrition Facts :

MOSTACCIOLI SALAD



Mostaccioli Salad image

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.

Provided by JAN

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time P1DT25m

Yield 16

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 200 calories, Carbohydrate 42.4 g, Fat 1.6 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 148.7 mg, Sugar 19.9 g

MOSTACCIOLI SALAD



Mostaccioli Salad image

Make and share this Mostaccioli Salad recipe from Food.com.

Provided by SlipC

Categories     Potluck

Time P1DT20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb mostaccioli noodles
1 1/2 cups sugar
1 teaspoon pepper
2 teaspoons prepared mustard
1 onion, chopped
1 1/2 cups vinegar
1 teaspoon salt
1 teaspoon Accent seasoning
1 teaspoon garlic salt
2 cucumbers, chopped
parsley flakes
pimiento

Steps:

  • Prepare noodles as directed on package.
  • Combine other ingredients,except parsely and pimentos, in large bowl:Add cooked noodles.
  • Add parsley flakes and pimentos to taste.
  • Refrigerate overnight.
  • Serve cold or at room temperature.

MOSTACCIOLI SUMMERTIME SALAD



Mostaccioli Summertime Salad image

Light and tasty mostaccioli pasta salad perfect for a large gathering. Keeps well for days in the fridge and is easy to make.

Provided by mommycheryl

Time 4h25m

Yield 12

Number Of Ingredients 11

1 (16 ounce) package mostaccioli pasta
1 cup olive oil
1 cup white vinegar
1 cup white sugar
1 (2 ounce) jar sliced pimento peppers
1 tablespoon parsley flakes
1 ½ teaspoons ground black pepper
1 teaspoon salt
1 teaspoon garlic salt
1 bunch green onions, thinly sliced
1 medium cucumber, peeled and diced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • While pasta is cooking, mix oil, vinegar, sugar, pimento peppers, parsley, pepper, salt, and garlic salt together in a bowl. Stir in green onions and cucumber.
  • Drain pasta. Pour dressing mixture over pasta and mix well. Refrigerate for at least 4 hours, or overnight, before serving.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 46.3 g, Fat 18.9 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 2.7 g, Sodium 351.7 mg, Sugar 18.7 g

EASY MOSTACCIOLI SALAD



Easy Mostaccioli Salad image

Perfect for parties, picnics, and potlucks, this chilled mostaccioli salad has a tasty cucumber-onion dressing.

Provided by Mark Adams

Time 8h35m

Yield 12

Number Of Ingredients 13

1 (16 ounce) package mostaccioli pasta
6 drops yellow food coloring
1 medium cucumber, chopped
1 small onion, chopped
1 ½ cups white vinegar
1 cup white sugar
1 tablespoon dried parsley flakes
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon monosodium glutamate (MSG)
1 ½ teaspoons yellow mustard
½ cup vegetable oil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and food coloring to the boiling water and cook, stirring occasionally, until pasta is tender yet firm to the bite, about 11 minutes. Rinse and drain pasta.
  • Combine cucumber, onion, vinegar, sugar, parsley, garlic salt, salt, pepper, MSG, and mustard in a blender; blend until smooth.
  • Place pasta in a large bowl. Add oil and toss to coat, then toss with cucumber-onion dressing. Refrigerate 8 hours to overnight.
  • Stir before serving.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 45.2 g, Fat 10 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 1.6 g, Sodium 396.5 mg, Sugar 18.4 g

PENNE PASTA SALAD



Penne Pasta Salad image

I came up with this recipe one day while experimenting in my kitchen. This salad makes a great side dish with just about any kind of meat.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) penne pasta
1 cup quartered cherry tomatoes
1/2 cup chopped green pepper
1/4 cup chopped green onions
1 can (2-1/4 ounces) sliced ripe olives, drained
1 bottle (8 ounces) Italian salad dressing
1/2 teaspoon coarsely ground pepper
1/4 teaspoon dill weed
1/4 teaspoon garlic salt
1/4 teaspoon lemon-pepper seasoning

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Meanwhile, combine tomatoes, green pepper, onions and olives. Stir in pasta. Combine remaining ingredients; pour over salad and toss to coat. Cover; refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 608mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.

CUCUMBER MOSTACCIOLI SALAD



Cucumber Mostaccioli Salad image

This recipe has been in my family for generations and is worth the wait. Plan ahead when making this recipe because the longer you let it marinate the better it tastes! (Cooking time is marinating time)

Provided by Mo the cook

Categories     Low Cholesterol

Time P1DT10m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb mostaccioli noodles, cooked & drained
1 1/2 cups sugar
1 cup vinegar
1/2 cup oil
2 tablespoons prepared mustard
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon salt
1 medium onion, chopped
1 cucumber, chopped
2 tablespoons chopped parsley

Steps:

  • Blend together ingredients and let set overnight. (The longer the better).
  • Optional - Add 1 chopped green pepper or sliced tomato on top.
  • Will keep in refrigerator up to 2 weeks.

MOSTACCIOLI VEGETABLE SALAD



Mostaccioli Vegetable Salad image

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.

Provided by MsBindy

Categories     Peppers

Time 30m

Yield 10 serving(s)

Number Of Ingredients 16

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
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

Steps:

  • 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.

EASY MOSTACCIOLI PASTA SALAD



Easy Mostaccioli Pasta Salad image

I discovered this tasty mostaccioli pasta salad in a church cookbook over 15 years ago, then the dog ate the cookbook! The recipe was lost for over a decade until it was recovered through the miracle of crowdsourcing. I'm excited to share it with everyone so this won't happen again! Enjoy! Best when made the day before serving.

Provided by Amber Bennett Stanley

Time 25m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package mostaccioli pasta
1 cup Italian-style salad dressing
1 cup creamy salad dressing (such as Miracle Whip®)
1 tablespoon white sugar
1 tablespoon dried parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic salt
¼ teaspoon Italian seasoning
¼ teaspoon celery seed
¼ teaspoon mustard seed

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and put into a large bowl.
  • Combine Italian salad dressing, creamy salad dressing, sugar, parsley, salt, pepper, garlic salt, Italian seasoning, celery seed, and mustard seed in a smaller bowl. Pour the dressing over the noodles and stir to combine. Refrigerate until needed.

Nutrition Facts : Calories 383.9 calories, Carbohydrate 49.6 g, Cholesterol 10 mg, Fat 17.7 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 869 mg, Sugar 9.9 g

MOSTACCIOLI PASTA PRIMAVERA SALAD



Mostaccioli Pasta Primavera Salad image

Make and share this Mostaccioli Pasta Primavera Salad recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups mostaccioli pasta, uncooked
2 cups fresh asparagus spears, raw
1/2 cup mayonnaise
1/4 cup Italian dressing
2 tablespoons balsamic vinegar
1/2 teaspoon coarse ground black pepper
1/2 cup sweet red pepper strips
1/2 cup sliced zucchini
1/2 cup diced red onion
1/4 cup fresh basil leaf, chopped

Steps:

  • Cook pasta according to package instructions.
  • During last 2 minutes of cooking add the asparagus.
  • Drain pasta& asparagus, rinse in cold water.
  • Whisk together the mayo, Italian dressing, vinegar& pepper.
  • When cool, in a large bowl, stir the pasta& asparagus with 1/2 cup dressing and remaining ingredients.
  • Cover and refrigerate for several hoiurs.
  • Just before serving stir in the remaining dressing.

MOSTACCIOLI



Mostaccioli image

This versatile dish is quick, delicious and budget-friendly. I love to make my own spaghetti sauce. You can make the sauce ahead to save time. My family and I both enjoy this. I hope you do too.

Provided by Luv2cook

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 1h

Yield 12

Number Of Ingredients 12

2 teaspoons canola oil
½ cup chopped red onion
¼ cup red bell pepper, chopped
1 pound bulk pork sausage
4 (16 ounce) cans crushed tomatoes
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon sugar
1 teaspoon salt
½ tablespoon ground black pepper
1 pound penne pasta
½ cup shredded Italian cheese blend

Steps:

  • Heat the canola oil in a large pot over medium heat. Stir in the onion and red pepper, and cook until the onion has softened and turned translucent, about 5 minutes. Add the pork sausage, cook and stir until the sausage is crumbly and browned, about 10 minutes. Drain off and discard any excess fat, then stir in the crushed tomatoes, garlic powder, Italian seasoning, sugar, salt, and pepper. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 20 to 30 minutes until the sauce has reached your desired consistency.
  • Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain the penne, then toss with the red sauce and Italian cheese blend. Stir until the cheese has melted. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 309.6 calories, Carbohydrate 40.3 g, Cholesterol 25.4 mg, Fat 11.6 g, Fiber 4.6 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 772 mg, Sugar 1.8 g

MOSTACCIOLI PASTA SALAD



Mostaccioli Pasta Salad image

This is a sweet/sour pasta salad,perfect for a potluck or picnic because of no mayonnaise. It is very good and so simple too make. It is a favorite here at our house. ENJOY!

Provided by Theresa P

Categories     Low Cholesterol

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb mostaccioli pasta
6 drops yellow food coloring
1 1/2 cups cider vinegar
1 1/2 cups sugar
2 tablespoons prepared yellow mustard
1 teaspoon garlic salt
1 teaspoon pepper
1 finely diced onion
1 finely diced cucumber
1/2 cup olive oil or 1/2 cup vegetable oil

Steps:

  • Cook and drain the pasta according to package directions (add the food coloring to the pasta cooking water).
  • Mix the vinegar, sugar and spices; heat to boiling.
  • Add the onion, cucumber and oil; mix all with the cooked and drained pasta.
  • Chill for several hours until serving.

Nutrition Facts : Calories 500, Fat 14.5, SaturatedFat 2, Sodium 50.4, Carbohydrate 83.7, Fiber 2.4, Sugar 40, Protein 8

EASY MOSTACCIOLI



Easy Mostaccioli image

This rich and cheesy casserole freezes so well that no one would ever guess it had been on ice! It'll appeal to all ages. Margaret McNeil - Germantown, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 9

1 package (16 ounces) mostaccioli
1-1/2 pounds ground beef
1-1/4 cups chopped green pepper
1 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1-1/2 teaspoons Italian seasoning
3/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Preheat oven to 350°. Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, soup, Italian seasoning and pepper., Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. Transfer to two greased 11x7-in. baking dishes. Sprinkle with remaining cheese. , Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Freeze option:Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 50-60 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 633mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

MOSTACCIOLI



Mostaccioli image

Even though we're not Italian, this rich, cheesy pasta dish is a "family tradition" for holidays and special occasions. I was delighted the first time I tried this mostaccioli recipe-it has all the flavor of lasagna without the work of layering the ingredients. Try it...I'm sure it'll become one of your family's favorites, too! -Nancy Mundhenke, Kinsley, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 7

1 pound uncooked mostaccioli
1-1/2 pounds bulk Italian sausage
1 jar (28 ounces) meatless spaghetti sauce
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese

Steps:

  • Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in spaghetti sauce and pasta. In a large bowl, combine the egg, ricotta cheese and mozzarella cheese. , Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture. , Cover and bake at 375° for 40 minutes or until a thermometer reads 160°. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through.

Nutrition Facts : Calories 386 calories, Fat 18g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 747mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.

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