Pasta salads are always a good go-to recipe for a barbecue, family reunion, or just a snack. Pickled mostaccioli is a freshing twist on traditional pasta salad. It has a wonderfully zesty taste and perfect for summer because it doesn’t have mayonnaise. Michelle, a friend of mine from Iowa, gave me this recipe. Thanks Michelle!
1 lb Mostaccioli
1 1/2 C white vinegar
1 1/2 C sugar
2 Tbs prepared mustard
1 tsp garlic salt, salt, and pepper
1 Tbs parsley
1 med. onion
1 med cucumber, skin on
1/2 C vegetable oil or olive oil
yellow food coloring
Bring a pot of water up to a rolling boil. Add 6 drops of yellow food coloring and 1 tsp salt; then add pasta. Cook pasta to al dente, about 10 minutes. Rinse well in cold water then drain well. Place pasta in a bowl.
While the pasta is cooking, put all ingredients except pasta and oil in a blender or food processor and puree.
Pour spice mixture and oil over the cooked pasta; stir well. Chill overnight.
**Make sure to stir well before serving.