Pickled Mostaccioli
Description
Tangy and zesty pasta salad featuring mostaccioli noodles, pickled vegetables, and a savory vinaigrette. A unique, bold-flavored side dish that’s perfect for picnics, potlucks, or as a tangy twist to a cold pasta salad.
Ingredients
- 1 (16 ounce) package mostaccioli pasta
- 1 1/2 cups white vinegar
- 1 1/2 cups white sugar
- 2 tablespoons prepared yellow mustard
- 1 teaspoon garlic powder 1 teaspoon salt
- 1 teaspoon ground black pepper 1 teaspoon dried parsley
- 1 medium onion, quartered 1 medium cucumber, diced
Directions
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, until tender. Drain and cool, then transfer to a large bowl.
- In a blender or large food processor, combine the vinegar, sugar, mustard, garlic powder, salt, pepper, parsley, onion and cucumber. Puree until it forms a smooth sauce, about 3 minutes.
- Pour over the pasta, and stir to coat evenly. Cover, and refrigerate for 3 days before serving. Stir once a day.
