Mostaccioli salad is a refreshing, cold pasta salad that pairs well with a wide variety of meals. It balances tangy vinegar with a touch of sweetness, creating a bright flavor that awakens the palate. Because it contains no mayonnaise, it’s a great choice for potlucks and gatherings—safe to leave out for a time and consistently requested by guests.
To prepare this crowd-pleasing salad you’ll need mostaccioli, oil, vinegar, sugar, salt, pepper, garlic powder, mustard, cherry tomatoes, parsley, green onions, cucumbers, black olives, and optional Parmesan cheese.
Begin by cooking the mostaccioli according to the package instructions. Drain the pasta and place it in a large bowl. Pour the cooking oil over the hot noodles and toss so each piece is lightly coated; drain any excess oil.
In a small bowl, whisk together the vinegar, sugar, salt, pepper, garlic powder, and prepared mustard until the sugar dissolves and the seasonings are well combined. Set this dressing aside.
Prepare the vegetables while the pasta cools. Halve the cherry or grape tomatoes, chop the parsley and green onions, and peel, halve lengthwise, and seed the cucumbers before slicing into thin strips and chopping.
To remove cucumber seeds, slice the cucumber in half lengthwise, scoop out the center with a spoon, then slice and chop as desired. This keeps the salad from becoming watery and helps the dressing cling to the pieces.
Add all prepared vegetables and the sliced olives to the bowl with the mostaccioli. Pour the dressing over the pasta and vegetables and toss thoroughly so everything is evenly coated.
Cover the salad and refrigerate. While you can serve it immediately, allowing the salad to marinate for 2–3 days deepens the flavors and makes it even better—stir occasionally while it chills. When ready to serve, give it a final stir and sprinkle with shredded Parmesan if desired.
Mostaccioli Salad Recipe:
1 box mostaccioli noodles, cooked and drained
1/4 cup cooking oil
1 1/2 cups white vinegar
1 1/2 cups white sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 teaspoons prepared mustard
1 dry pint cherry or grape tomatoes, halved
2 tablespoons chopped parsley
1 bunch green onions, chopped
1–2 medium cucumbers, peeled, seeded, and chopped
1 small can sliced black olives
1/3 cup shredded Parmesan cheese (optional)
In a large bowl, toss the cooked mostaccioli with the oil to prevent sticking. In a separate bowl, combine the vinegar, sugar, salt, pepper, garlic powder, and mustard until well mixed. Add the prepared vegetables and olives to the pasta, pour the dressing over everything, and stir to combine. Cover and refrigerate for 2–3 days, stirring occasionally to distribute flavors. Serve chilled, topped with Parmesan if you like.
Makes 12–15 servings.