Mostaccioli Pasta

Kym Hougham


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.


☆☆☆☆☆ 0 votes

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


  • 16 oz
    mostaccioli or peene pasta
  • 2 c
    cider vinegar
  • 1 c
    white vinegar
  • 2 c
  • 2 Tbsp
    yellow mustard
  • 1 tsp
  • 1 tsp
    garlic powder
  • 1 tsp
  • 1
    chopped med cucumber
  • 1
    chopped medium onion
  • 2 Tbsp
    parsley flakes
  • 1/2 oz
    yellow food coloring

How to Make Mostaccioli Pasta


  1. 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.
  2. In a blender: add cider vinegar, white vinegar, sugar, pepper, salt, garlic powder, Accent, parsley, onion and cucumber.
  3. Blend for 2 minutes or until mixture is emulsified.
  4. 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.

Printable Recipe Card

About Mostaccioli Pasta

Main Ingredient: Pasta
Regional Style: Southern
Other Tag: Quick & Easy

Show 3 Comments & Reviews

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