mostaccioli pasta
Easy recipe but really worth it! When I was young my mom would make this and I would cut my "dates" short to come home to eat this. I am addicted! The longer it marinates the better it is! Get ready to hand this recipe out a lot! Super summer salad but it goes with any kind of protein.
prep time
30 Min
cook time
20 Min
method
Blend
yield
15 , but just hope there is some left over to take home!
Ingredients
- 16 ounces mostaccioli or peene pasta
- 2 cups cider vinegar
- 1 cup white vinegar
- 2 cups sugar
- 2 tablespoons yellow mustard
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon accent
- 1 - chopped med cucumber
- 1 - chopped medium onion
- 2 tablespoons parsley flakes
- 1/2 ounce yellow food coloring
How To Make mostaccioli pasta
-
Step 1Cook 16 oz of pasta in salted water with .5oz of yellow food coloring (trust me on this). Not musshy, drain, rinse in cold water, coat in vegetable oil.
-
Step 2In a blender: add cider vinegar, white vinegar, sugar, pepper, salt, garlic powder, Accent, parsley, onion and cucumber.
-
Step 3Blend for 2 minutes or until mixture is emulsified.
-
Step 4Poor over cooked pasta, stir, refrigerate, and let marinate for at least 24 hours stirring occasionally. The longer it marinates the better. It may seem initially like there is too much liquid but the pasta will soak it up.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta Sides
Category:
Other Appetizers
Category:
Pasta Salads
Tag:
#Quick & Easy
Keyword:
#side dish
Keyword:
#marinated
Keyword:
#pasta
Keyword:
#salad
Keyword:
#Appetizer
Ingredient:
Pasta
Method:
Blend
Culture:
Southern
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