Best 9 Mostaccioli Salad Recipes

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Welcome to the delectable world of Mostaccioli Salad, a delightful dish that tantalizes taste buds with its harmonious blend of flavors and textures. Originating in the vibrant culinary tapestry of Italian cuisine, this salad showcases the perfect balance between tender pasta, a symphony of crisp vegetables, savory meats, and a tangy dressing that awakens the senses. Immerse yourself in a culinary journey as we explore the diverse recipes featured in this article, each offering a unique interpretation of this classic dish. From the traditional rendition with its quintessential combination of cheese, pepperoni, and black olives to contemporary variations that incorporate grilled chicken or sun-dried tomatoes, there's a Mostaccioli Salad recipe here to suit every palate. Get ready to embark on a flavor-filled adventure as we delve into the secrets of crafting this beloved salad, transforming your kitchen into a symphony of culinary delights.

Check out the recipes below so you can choose the best recipe for yourself!

MOSTACCIOLI SALAD



Mostaccioli Salad image

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.

Provided by JAN

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time P1DT25m

Yield 16

Number Of Ingredients 12

1 (16 ounce) package mostaccioli pasta
1 tablespoon vegetable oil
1 ½ cups distilled white vinegar
1 ½ cups white sugar
1 medium onion, chopped
1 medium cucumber, chopped
1 (4 ounce) jar chopped pimento
2 teaspoons prepared yellow mustard
1 tablespoon garlic powder
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Bring 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.

Nutrition Facts : Calories 200 calories, Carbohydrate 42.4 g, Fat 1.6 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 148.7 mg, Sugar 19.9 g

MOSTACCIOLI SALAD



Mostaccioli Salad image

Make and share this Mostaccioli Salad recipe from Food.com.

Provided by SlipC

Categories     Potluck

Time P1DT20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb mostaccioli noodles
1 1/2 cups sugar
1 teaspoon pepper
2 teaspoons prepared mustard
1 onion, chopped
1 1/2 cups vinegar
1 teaspoon salt
1 teaspoon Accent seasoning
1 teaspoon garlic salt
2 cucumbers, chopped
parsley flakes
pimiento

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 VEGGIE SALAD



Mostaccioli Veggie Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 17

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

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.

Nutrition Facts :

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

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

CUCUMBER MOSTACCIOLI SALAD



Cucumber Mostaccioli Salad image

This recipe has been in my family for generations and is worth the wait. Plan ahead when making this recipe because the longer you let it marinate the better it tastes! (Cooking time is marinating time)

Provided by Mo the cook

Categories     Low Cholesterol

Time P1DT10m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb mostaccioli noodles, cooked & drained
1 1/2 cups sugar
1 cup vinegar
1/2 cup oil
2 tablespoons prepared mustard
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon salt
1 medium onion, chopped
1 cucumber, chopped
2 tablespoons chopped parsley

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 SUMMERTIME SALAD



Mostaccioli Summertime Salad image

Light and tasty mostaccioli pasta salad perfect for a large gathering. Keeps well for days in the fridge and is easy to make.

Provided by mommycheryl

Time 4h25m

Yield 12

Number Of Ingredients 11

1 (16 ounce) package mostaccioli pasta
1 cup olive oil
1 cup white vinegar
1 cup white sugar
1 (2 ounce) jar sliced pimento peppers
1 tablespoon parsley flakes
1 ½ teaspoons ground black pepper
1 teaspoon salt
1 teaspoon garlic salt
1 bunch green onions, thinly sliced
1 medium cucumber, peeled and diced

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.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 46.3 g, Fat 18.9 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 2.7 g, Sodium 351.7 mg, Sugar 18.7 g

MOSTACCIOLI VEGETABLE SALAD



Mostaccioli Vegetable Salad image

I always seem to have an abundance of peppers and zucchini in my garden....and I'm a pasta lover. What better way to serve them together than a nice refreshing summer salad.

Provided by MsBindy

Categories     Peppers

Time 30m

Yield 10 serving(s)

Number Of Ingredients 16

3 cups uncooked mostaccioli pasta
1 medium cucumber, thinly sliced
1 small summer squash, sliced and quartered
1 small zucchini, halved and sliced
1/2 cup sweet red pepper, chopped
1/2 cup green pepper, chopped
1/2 cup ripe olives, sliced
3 -4 green onions, chopped
1/3 cup sugar
1/3 cup white wine vinegar
1/3 cup vegetable oil
1 1/2 teaspoons prepared mustard
3/4 teaspoon dried onion flakes
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon ground black pepper

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.

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

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

MOSTACCIOLI PASTA PRIMAVERA SALAD



Mostaccioli Pasta Primavera Salad image

Make and share this Mostaccioli Pasta Primavera Salad recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups mostaccioli pasta, uncooked
2 cups fresh asparagus spears, raw
1/2 cup mayonnaise
1/4 cup Italian dressing
2 tablespoons balsamic vinegar
1/2 teaspoon coarse ground black pepper
1/2 cup sweet red pepper strips
1/2 cup sliced zucchini
1/2 cup diced red onion
1/4 cup fresh basil leaf, chopped

Steps:

  • Cook pasta according to package instructions.
  • During last 2 minutes of cooking add the asparagus.
  • Drain pasta& asparagus, rinse in cold water.
  • Whisk together the mayo, Italian dressing, vinegar& pepper.
  • When cool, in a large bowl, stir the pasta& asparagus with 1/2 cup dressing and remaining ingredients.
  • Cover and refrigerate for several hoiurs.
  • Just before serving stir in the remaining dressing.

Tips:

  • For a heartier salad, add some cooked chicken or shrimp.
  • To make the salad more colorful, add some chopped red onion or bell pepper.
  • If you like a little bit of spice, add a pinch of cayenne pepper or chili powder.
  • For a lighter salad, use low-fat or fat-free mayonnaise and yogurt.
  • Serve the salad immediately, or chill it for later.

Conclusion:

Mostaccioli salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It's easy to make and can be customized to your liking. So next time you're looking for a quick and easy recipe, give mostaccioli salad a try!

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