Mostaccioli Pasta Salad: The Perfect Summer Recipe

Ingredients

• 1 (16 ounce) package mostaccioli pasta
• 1 cup olive oil
• 1 cup white vinegar
• 1 cup white sugar
• 1 (2 ounce) jar sliced pimento peppers
• 1 tablespoon parsley flakes
• 1.5 teaspoons ground black pepper
• 1 teaspoon salt
• 1 teaspoon garlic salt
• 1 bunch green onions, thinly sliced
• 1 medium cucumber, peeled and diced

Instructions

1. Bring a large pot of salted water to a boil. Add mostaccioli pasta and cook until al dente, about 11 minutes. Drain thoroughly.
2. In a large bowl, whisk together olive oil, vinegar, sugar, pimentos, parsley, black pepper, salt, and garlic salt. Stir in the chopped green onions and diced cucumber. Pour the vinaigrette over the cooked pasta and toss to combine. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Nutrition

• Calories: 369 kcal
• Fat Content: 19 g
• Fiber Content: 2 g
• Sugar Content: 19 g
• Sodium Content: 352 mg
• Protein Content: 6 g
• Carbohydrate Content: 46 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g