Ingredients40 m servings 240 cals
- 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.
Per Serving: 240 calories; 1 g fat; 54.1 g carbohydrates; 5.4 g protein; 0 mg cholesterol; 226 mg sodium. Full nutrition
ReviewsRead all reviews 5
I made this to take on a family picnic. Everyone loved it! I especially enjoyed that the dish could be made days before I needed it. Thanks for a great recipe.
This is a great tasting pasta salad. I used colored rotini instead. I think next time I make it I will add some diced up cucumber carrots and maybe some sweet corn to make it a little more than ...
You don't have to use mostaccioli in paticular, a simple penne past works. I was so excited to make this recipe and was really disappointed. This is WAY TOO sweet for me. I thought maybe the ...
Quick and easy...everyone that has tried this has liked it. It is sweet but you can cut back on the sugar. Added cukes, onion, and tomato for taste and color.