Mostaccioli Salad
Ditalini with roasted tomato sauce and goat cheese | photo by baking nana.
Recipe Summary Mostaccioli Salad
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.
Ingredients | Mostaccioli Vs Penne1 (16 ounce) package mostaccioli pasta1 tablespoon vegetable oil1 ½ cups distilled white vinegar1 ½ cups white sugar1 medium onion, chopped1 medium cucumber, chopped1 (4 ounce) jar chopped pimento2 teaspoons prepared yellow mustard1 tablespoon garlic powder1 tablespoon parsley flakes1 teaspoon salt1 teaspoon ground black pepperDirectionsBring 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.Info | Mostaccioli Vs Penneprep: 15 mins cook: 10 mins additional: 1 day total: 1 day Servings: 16 Yield: 16 servings
TAG : Mostaccioli SaladSalad, Pasta Salad, Vegetarian Pasta Salad Recipes,
Images of Mostaccioli Vs Penne
Mostaccioli Vs Penne : As nouns the difference between penne and mostaccioli is that penne is a type of short, diagonally cut pasta while mostaccioli is a type of penne pasta which resembles ziti.
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