Mostaccioli Salad Recipes

MOSTACCIOLI VEGGIE SALAD

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.

MOSTACCIOLI SALAD

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

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.

EASY MOSTACCIOLI SALAD

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.

MOSTACCIOLI PASTA SALAD

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.

MOSTACCIOLI VEGETABLE SALAD

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.

CUCUMBER MOSTACCIOLI SALAD

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 SALAD

Steps:

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

EASY MOSTACCIOLI PASTA SALAD

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.

PENNE PASTA SALAD

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.

MOSTACCIOLI

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.