Mostaccioli Pasta
By
Kym Hougham
@Khougham
18
☆☆☆☆☆ 0 votes0
Ingredients
-
16 ozmostaccioli or peene pasta
-
2 ccider vinegar
-
1 cwhite vinegar
-
2 csugar
-
2 Tbspyellow mustard
-
1 tsppepper
-
1 tspgarlic powder
-
1 tspaccent
-
1chopped med cucumber
-
1chopped medium onion
-
2 Tbspparsley flakes
-
1/2 ozyellow food coloring
How to Make Mostaccioli Pasta
- 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.