Mostaccioli Salad Food

MOSTACCIOLI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, gently toss together the pasta, oil, vinegar, sugar, onion, cucumber, pimento, mustard, garlic powder, parsley flakes, salt, and pepper. Cover, and refrigerate 24 hours before serving.

EASY MOSTACCIOLI

Steps:

• Preheat oven to 350°. Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, soup, Italian seasoning and pepper., Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. Transfer to two greased 11x7-in. baking dishes. Sprinkle with remaining cheese. , Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Freeze option:Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 50-60 minutes or until a thermometer reads 165°.

MOSTACCIOLI VEGGIE SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse in cold water. Place in a large bowl; add the cucumbers, summer squash, zucchini, peppers, olives and onions., In a small bowl, whisk the dressing ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate for 8 hours or overnight. Toss again before serving. Serve with a slotted spoon.

MOSTACCIOLI

Steps:

• Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in spaghetti sauce and pasta. In a large bowl, combine the egg, ricotta cheese and mozzarella cheese. , Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture. , Cover and bake at 375° for 40 minutes or until a thermometer reads 160°. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through.

MOSTACCIOLI SALAD

Steps:

• Prepare noodles as directed on package.
• Combine other ingredients,except parsely and pimentos, in large bowl:Add cooked noodles.
• Add parsley flakes and pimentos to taste.
• Refrigerate overnight.
• Serve cold or at room temperature.

MOSTACCIOLI SUMMERTIME SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While pasta is cooking, mix oil, vinegar, sugar, pimento peppers, parsley, pepper, salt, and garlic salt together in a bowl. Stir in green onions and cucumber.
• Drain pasta. Pour dressing mixture over pasta and mix well. Refrigerate for at least 4 hours, or overnight, before serving.

EASY MOSTACCIOLI PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and put into a large bowl.
• Combine Italian salad dressing, creamy salad dressing, sugar, parsley, salt, pepper, garlic salt, Italian seasoning, celery seed, and mustard seed in a smaller bowl. Pour the dressing over the noodles and stir to combine. Refrigerate until needed.

EASY MOSTACCIOLI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and food coloring to the boiling water and cook, stirring occasionally, until pasta is tender yet firm to the bite, about 11 minutes. Rinse and drain pasta.
• Combine cucumber, onion, vinegar, sugar, parsley, garlic salt, salt, pepper, MSG, and mustard in a blender; blend until smooth.
• Place pasta in a large bowl. Add oil and toss to coat, then toss with cucumber-onion dressing. Refrigerate 8 hours to overnight.
• Stir before serving.

MOSTACCIOLI VEGETABLE SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse.
• Place pasta plus all remaining salad ingredients in a large bowl.
• Mix or shake all the vinaigrette ingredients together.
• Pour dressing over salad mixture, tossing to coat.
• Cover, and refrigerate 8 hours or overnight.
• Toss gently before serving.

MOSTACCIOLI PASTA SALAD

Steps:

• Cook mostaccioli per package directions. Drain and cool with cold water. Chop onion and cucumber.
• Mix oil, sugar, Italian seasoning and vinegar to make dressing. Add dressing, onion and cucumbers - toss with pasta.
• Chill at least 2 hours then serve.

MOSTACCIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Heat oil in large pot over medium-high heat. Add sausage and cook and stir until almost browned, about 5 minutes. Add onion and garlic and cook until tender, about 5 minutes. Draining really isn't necessary. Add tomato sauce, basil, parsley, and pepper; heat to a mild boil. Reduce heat and simmer for 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Remove sauce from heat and stir in salad dressing. Pour desired amount over pasta and serve.

MOSTACCIOLI PASTA PRIMAVERA SALAD

Steps:

• Cook pasta according to package instructions.
• During last 2 minutes of cooking add the asparagus.
• Drain pasta& asparagus, rinse in cold water.
• Whisk together the mayo, Italian dressing, vinegar& pepper.
• When cool, in a large bowl, stir the pasta& asparagus with 1/2 cup dressing and remaining ingredients.
• Cover and refrigerate for several hoiurs.
• Just before serving stir in the remaining dressing.

CUCUMBER MOSTACCIOLI SALAD

Steps:

• Blend together ingredients and let set overnight. (The longer the better).
• Optional - Add 1 chopped green pepper or sliced tomato on top.
• Will keep in refrigerator up to 2 weeks.