Mostaccioli Salad

Published by:Dorothy January 30, 2026January 30, 2026

Mostaccioli salad is the kind of dish that transforms any gathering into a celebration of flavor and color. With its hearty texture and zesty dressing, this salad has a knack for captivating even the pickiest eaters. The plumpmostaccioli pasta serves as the perfect canvas, soaking up the savory tang from the dressing while mingling with the crispness of sometimes overlooked ingredients. It’s an unapologetically delicious way to enjoy a salad, and if I’m being honest, I crave it more often than I care to admit.

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I first stumbled upon this recipe during a potluck with friends, and I’ll never forget how it brightened our dinner table. There’s something truly special about digging into a big bowl of Mostaccioli Salad – it’s refreshing yet filling, and each bite bursts with bold flavors. Perfect for summer barbecues, picnics, or just as an easy lunch, this recipe is a hit with family and friends alike. It’s not just a side dish; it’s a crowd-pleaser that’s easy on the budget and delightful to make. I can’t wait for you to try it!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mostaccioli Salad
Storing & Reheating
Chef’s Helpful Tips
Mostaccioli Salad

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in just 15 minutes, making it perfect for last-minute gatherings.
Irresistible Flavor: The combination of tangy dressing and hearty pasta creates a flavor explosion in every bite.
Eye-Catching Appeal: Vibrant colors from the pasta and red onion make it a stunning addition to any table.
Flexible Serving: Great as a main dish or a side, making it versatile for any occasion.
Diet-Friendly Options: Easily adaptable for various dietary needs, including gluten-free pasta choices.

Ingredients You’ll Need

16 oz mostaccioli pasta: This tubular pasta is perfect for holding onto that tasty dressing. You can substitute with penne or fusilli if needed.
½ cup light-tasting olive oil: A key ingredient for a smooth dressing that won’t overpower the salad. If you prefer a lighter flavor, canola oil works as a substitute.
1 cup vinegar: Use a good-quality white wine vinegar for a nice tang. Apple cider vinegar would be a great alternative for a slightly fruity note.
1 cup granulated sugar: This balances the acidity of the vinegar. For a healthier option, try using honey or agave nectar.
2 tablespoons ground mustard: This adds depth and a touch of spice. If you’re out, Dijon mustard can give a similar effect.
1 teaspoon salt: Essential for enhancing all the flavors.
1 teaspoon pepper: Freshly ground black pepper can add a bit more flavor and spice.
½ cup red onion cut into chunks: Adds a crisp texture and vibrant color. For milder onion flavor, soak them in cold water before adding.
1 teaspoon garlic powder: Perfect for a subtle garlic flavor without the chunks. Fresh minced garlic could work too if you prefer a bolder taste.
1 teaspoon parsley flakes: These give a fresh touch and colorful pop. Fresh parsley can also be used for a more pronounced flavor.

How to Make Mostaccioli Salad

Cook the Pasta: Begin by boiling the 16 oz mostaccioli pasta according to the package directions until it’s al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
Prepare the Salad Base: Place the cooled pasta in a large serving bowl, then drizzle ½ cup of light-tasting olive oil over the top. Toss gently to coat the pasta evenly.
Make the Dressing: In a food processor or blender, combine ½ cup red onion, 1 cup vinegar, 1 cup sugar, 2 tablespoons ground mustard, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, and 1 teaspoon parsley flakes. Blend until smooth.
Combine & Chill: Pour the dressing over the pasta and mix well until everything is incorporated. Cover the bowl tightly with plastic wrap and chill in the refrigerator overnight for the flavors to meld beautifully.
Serve: Right before serving, add any additional ingredients you desire, such as diced bell peppers or olives for an extra kick. Toss again and serve chilled.

Storing & Reheating

Mostaccioli salad can be safely stored in the refrigerator for up to 3 days. Use an airtight container for the best results. While this dish tastes fantastic cold straight from the fridge, it can also be served at room temperature. Freezing is not recommended as it may change the texture of the pasta, but if you do, up to three months is manageable. When ready to enjoy, simply allow it to thaw in the refrigerator. For a quick refresh, toss in a bit of more dressing before serving to revive the flavor.

Chef’s Helpful Tips

Always rinse your pasta with cold water after boiling; this helps stop the cooking and prevents it from becoming mushy.
If you want a bit of crunch, consider adding diced cucumbers or cherry tomatoes right before serving.
Taste the dressing before pouring it over the pasta. If it’s too tangy, add a bit more sugar to balance it.
This salad can benefit from a bit of marinating time; for the best flavor, chill it overnight.
Don’t skip on the fresh herbs! They elevate the dish with added flavor and freshness.

The beauty of Mostaccioli Salad lies in its simplicity and adaptability. You can dress it up with various add-ins or keep it as is – it’s always a delicious choice. Embrace the colorful ingredients and let the tastes meld together. I assure you, every bite will have your taste buds dancing with joy.

Recipe FAQs

Can I use a different pasta shape for this salad?

Absolutely! While mostaccioli is ideal for holding the dressing, you can use penne, rotini, or even bow-tie pasta as alternatives. Just make sure to adjust the cooking time based on the pasta you choose.

How can I make this salad vegetarian or vegan?

To make this Mostaccioli Salad vegan, you can stick to the original recipe without any changes. All listed ingredients are plant-based. For more flavor, try adding diced bell peppers, olives, or even avocado.

How long does the salad last in the fridge?

The salad will keep well for about 3 days when stored in an airtight container in the refrigerator. Just give it a good toss before serving again, and it should taste fresh and delicious!

Can I add protein to this recipe?

Certainly! To turn this salad into a more filling meal, consider adding grilled chicken, shrimp, or even some chickpeas for a protein boost. Simply fold them in right before serving for an added layer of heartiness.

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