Mostaccioli Veggie Salad Recipe

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Ingredients:

Serving

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 tsp prepared mustard
3/4 tsp dried minced onion
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

Directions:

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. Yield: 10 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	364.45 Kcal (1526 kJ)
Calories from fat	84.49 Kcal
		% Daily Value*
Total Fat	9.39g	14%
Sodium	206.2mg	9%
Potassium	78.59mg	2%
Total Carbs	58.17g	19%
Sugars	7.58g	30%
Dietary Fiber	3.72g	15%
Protein	9.82g	20%
Vitamin C	17.1mg	29%
Iron	2.4mg	13%
Calcium	14.3mg	1%

Amount Per 100 g
Calories	263.71 Kcal (1104 kJ)
Calories from fat	61.14 Kcal
		% Daily Value*
Total Fat	6.79g	14%
Sodium	149.2mg	9%
Potassium	56.86mg	2%
Total Carbs	42.09g	19%
Sugars	5.48g	30%
Dietary Fiber	2.69g	15%
Protein	7.11g	20%
Vitamin C	12.4mg	29%
Iron	1.8mg	13%
Calcium	10.4mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.3

Points
9

PointsPlus

Good Points

saturated fat free,
cholesterol free,
good source of fiber

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