Best 2 Easy Mostaccioli Salad Recipes

Indulge in the delectable flavors of the Italian-inspired Mostaccioli Salad, a vibrant and refreshing dish that combines the tangy dressing, tender pasta, and an array of crisp vegetables. This versatile salad showcases variations that cater to various dietary preferences and taste buds. Embark on a culinary journey as we explore three distinct recipes: the classic Mostaccioli Salad, a vegetarian-friendly variation, and a zesty low-carb option. Each recipe offers a unique twist while staying true to the essence of this classic dish. Get ready to tantalize your palate with a symphony of flavors and textures.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

Tips:

Choose the right pasta: Mostaccioli is the traditional pasta for this salad, but you can use any small, tube-shaped pasta like penne, rigatoni, or ziti.
Cook the pasta al dente: This means cooking it until it is just tender but still has a slight bite to it. Overcooked pasta will become mushy in the salad.
Use fresh vegetables: Fresh vegetables will give your salad the best flavor and texture. If you can, buy them from a farmer's market or local grocery store.
Make the dressing ahead of time: The dressing can be made up to 2 days in advance and stored in the refrigerator. This will save you time when you're ready to assemble the salad.
Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing will make the salad soggy and oily.
Serve the salad chilled: Mostaccioli salad is best served chilled, either immediately after it is made or after it has had a chance to chill in the refrigerator for a few hours.

Conclusion:

Mostaccioli salad is a classic Italian pasta salad that is perfect for any occasion. It is easy to make, delicious, and can be customized to your liking. With its colorful vegetables, flavorful dressing, and hearty pasta, mostaccioli salad is sure to be a hit at your next gathering.