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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. 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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