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    Mostaccioli Salad from KW’s Kitchen

    recipes by Jasper Owens

    Mostaccioli Salad is a wonderful cold salad to accompany any meal.
    This salad has the perfect combination of vinegar and sugar that will delite and wake up the pallet of anyone.

    This salad is the perfect recipe to grab if you are looking for a potluck item to bring to a party.  Since there is no mayonnaise in this recipe, there will be no fear of letting it sit out on a table.  It always brings rave reviews with everyone asking for the recipe.

    Cook one pound Mostaccioli Pasta. (Tip): I use penne because the noodles aren’t as large. Cook the noodles to al dente.

    1/2 cup salad oil
    1 1/2 cups white vinegar
    1 1/2 cups sugar
    1 tsp pepper
    1 medium onion (chopped)
    2 TBs regular mustard
    1 tsp salt
    1 tsp pepper
    1 tsp garlic salt
    1 Tbs parsley flakes
    1 medium cucumber (chopped)


    In a small bowl combine vinegar, sugar, salt, pepper, garlic powder, and mustard, set aside.  Prepare all vegetables and mix with noodles. Pour liquid mixture over the noodles and vegetables and stir.  Cover and refrigerate for 2-3 days, stirring occasionally.

    When ready to serve, stir and top with parmesan cheese (optional).

    Makes 12-15 servings.

    Tips: Don’t rinse noodles! Leave them hot. Pour over hot noodles and set overnight. Stir occasionally. Keeps one week.

    Happy Eating! ~Jasper Owens

    Tried this recipe? Mention @jasperkwelite







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