Pickled Mostaccioli
A pasta salad featuring pickled vegetables and mostaccioli in a tangy dressing. Bright, crunchy, and great served cold.
A pasta salad featuring pickled vegetables and mostaccioli in a tangy dressing. Bright, crunchy, and great served cold.
Ingredients
1 (16 ounce) package mostaccioli pasta
1 1/2 cups white vinegar
1 1/2 cups white sugar
2 tablespoons prepared yellow mustard
1 teaspoon garlic powder 1 teaspoon salt
1 teaspoon ground black pepper 1 teaspoon dried parsley
1 medium onion, quartered 1 medium cucumber, diced
Method
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, until tender. Drain and cool, then transfer to a large bowl.
In a blender or large food processor, combine the vinegar, sugar, mustard, garlic powder, salt, pepper, parsley, onion and cucumber. Puree until it forms a smooth sauce, about 3 minutes.
Pour over the pasta, and stir to coat evenly. Cover, and refrigerate for 3 days before serving. Stir once a day.
