Pickled Mostaccioli

Rating: 3.8 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Marinated pasta in a sweet and sour sauce. Can be made ahead and will last up to two weeks. Our family loves this recipes. Great for BBQ parties or any family event.

By Santa Maria Cook

Gallery

Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

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.

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  • 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.

Nutrition Facts

Per Serving:
240 calories; protein 5.4g; carbohydrates 54.1g; fat 1g; sodium 225.9mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Chefdejour
Rating: 5 stars
07/31/2005
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. Read More
Helpful
(4)

Most helpful critical review

RACHEL1070
Rating: 1 stars
07/25/2005
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 vinegar would cancel out some of the sugar but no way. Sweet pasta is just really strange. Read More
Helpful
(3)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Chefdejour
Rating: 5 stars
07/31/2005
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. Read More
Helpful
(4)
shelby6282
Rating: 4 stars
09/16/2010
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 just pasta. Read More
Helpful
(4)
RACHEL1070
Rating: 1 stars
07/25/2005
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 vinegar would cancel out some of the sugar but no way. Sweet pasta is just really strange. Read More
Helpful
(3)
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cjdj
Rating: 5 stars
07/14/2010
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. Read More
Helpful
(2)
Molly
Rating: 4 stars
06/13/2013
I first made this salad as written with putting the cucumber and onion in the blender along with all the spices. I then added the dressing to the pasta and stirred for a couple of days. When serving it the first time my family said it was good but nothing special. I then added diced tomatoes cucumbers and green onions to the pasta and dressing and marinated it for another day. Wow what a difference the added veggies made to this recipe. It turned out very well and my family then really enjoyed it. It does hold up really well in the fridge for a few days and worked great for packed lunches. I will make this again as written but will then added the additional veggies. Read More
Helpful
(1)
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