Mostaccioli Pasta

Name: Mostaccioli Pasta
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 15, but just hope there is some left over to take home!
Cuisine: Southern
Ingredients: 16 oz mostaccioli or peene pasta; 2 c cider vinegar; 1 c white vinegar; 2 c sugar; 2 Tbsp yellow mustard; 1 tsp pepper; 1 tsp garlic powder; 1 tsp accent; 1 chopped med cucumber; 1 chopped medium onion; 2 Tbsp parsley flakes; 1/2 oz yellow food coloring

By Kym Hougham
@Khougham

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

3 Comments

Serves:

15, but just hope there is some left over to take home!

Prep:

30 Min

Cook:

20 Min

Method:

Blend

Ingredients

16 oz

mostaccioli or peene pasta
2 c

cider vinegar
1 c

white vinegar
2 c

sugar
2 Tbsp

yellow mustard
1 tsp

pepper
1 tsp

garlic powder
1 tsp

accent
1

chopped med cucumber
1

chopped medium onion
2 Tbsp

parsley flakes
1/2 oz

yellow food coloring
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How to Make Mostaccioli Pasta

Step-by-Step

Cook 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.
In a blender: add cider vinegar, white vinegar, sugar, pepper, salt, garlic powder, Accent, parsley, onion and cucumber.
Blend for 2 minutes or until mixture is emulsified.
Poor 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.

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