Mostaccioli Vegetable Salad Recipes

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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

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.

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

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 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 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

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

VEGETABLE PENNE



Vegetable Penne image

We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.-Shirley Brazel, Rocklin, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 cups uncooked penne pasta
1 cup baby carrots, halved lengthwise
1 tablespoon canola oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) stewed tomatoes
2 cups frozen cut green beans
2 teaspoons dried basil
1/2 teaspoon dried oregano
3 tablespoons cornstarch
1/4 cup water
1 tablespoon minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.

Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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.

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 SALAD



Mostaccioli Salad image

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

Provided by wtacrd

Categories     Easy

Time 12h5m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 (16 ounce) package mostaccioli pasta, cooked
1 (4 ounce) jar pimientos
1 medium onion, chopped
1 medium cucumber, chopped
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic salt
2 teaspoons prepared mustard
2 tablespoons parsley flakes
1 1/2 cups vinegar
1 cup sugar
1/4 cup salad oil

Steps:

  • Bring Dressing ingredients to a boil; pour over salad and refrigerate 12 hours.

Nutrition Facts : Calories 314.4, Fat 6.2, SaturatedFat 0.9, Sodium 250.7, Carbohydrate 57.2, Fiber 2.1, Sugar 22.1, Protein 6.5

MOSTACCIOLI VEGGIE BAKE



Mostaccioli Veggie Bake image

Why not go meatless? This is a very colorful mostaccioli recipe to brighten up your dining experience. You can change the vegetables and add more cheese if desired. For something different give it a try.

Provided by Judy

Time 45m

Yield 6

Number Of Ingredients 16

nonstick cooking spray
12 ounces mostaccioli pasta
2 tablespoons olive oil
½ medium red onion, chopped
4 cloves garlic, minced
1 medium yellow squash, halved lengthwise and sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 ½ cups baby carrots, halved
2 cups sliced fresh mushrooms
½ cup oil-packed sun-dried tomatoes, drained, cut into strips
2 tablespoons balsamic vinegar
1 (14.5 ounce) can Italian-style diced tomatoes, drained
salt and ground black pepper to taste
1 (15 ounce) container ricotta cheese
1 cup grated mozzarella cheese
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
  • 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 10 minutes. Drain well and pour into the prepared baking dish.
  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook and stir for 2 minutes. Add squash, zucchini, and baby carrots; cook and stir for 5 minutes. Add mushrooms, sun-dried tomatoes, and vinegar; cook for 2 minutes more. Stir in diced tomatoes. Heat for 1 minute. Remove from heat and season with salt and pepper.
  • Stir ricotta and mozzarella cheeses together in a medium bowl. Put 1/2 into the veggie mixture and stir gently. Pour over cooked pasta and stir to combine. Use remainder of cheese mixture to top pasta. Sprinkle with Parmesan cheese.
  • Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 488.8 calories, Carbohydrate 59.3 g, Cholesterol 39.9 mg, Fat 17.9 g, Fiber 5.5 g, Protein 25.9 g, SaturatedFat 7.7 g, Sodium 668.9 mg, Sugar 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.

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