Mostaccioli Vegetable Salad
Discover the perfect blend of freshness and flavor with this Mostaccioli Vegetable Salad—a vibrant, Mediterranean-inspired dish that's as visually stunning as it is delicious. Tender mostaccioli pasta serves as the base, perfectly complementing a colorful medley of cherry tomatoes, crisp cucumber, sweet bell peppers, tangy black olives, and zesty red onion. Tossed in a zippy Italian dressing and topped with creamy crumbled feta and fresh parsley, this salad is bursting with bold tastes and textures. Ready in just 30 minutes and perfect for meal prep, potlucks, or a light lunch, this chilled pasta salad is a refreshing way to savor wholesome ingredients.
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Recipe Information
Ingredients
- 12 ounces mostaccioli pasta
- 2 cups cherry tomatoes
- 1 large cucumber
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 0.5 medium red onion
- 1 cup black olives
- 0.75 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
- 1 cup Italian dressing
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the mostaccioli pasta and cook according to the package instructions until al dente (about 10 minutes). Drain and run under cold water to cool. Set aside.
While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, peel and dice the cucumber, dice the red and yellow bell peppers, and thinly slice the red onion. Add all the vegetables to a large mixing bowl.
Slice the black olives into rounds and add them to the bowl with the vegetables.
Once the pasta has cooled completely, add it to the mixing bowl with the vegetables.
Crumble the feta cheese over the salad and sprinkle the chopped parsley on top.
Pour the Italian dressing over the salad and toss everything gently until the ingredients are well-coated.
Season the salad with salt and black pepper, adjusting to taste.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled and enjoy your fresh and hearty Mostaccioli Vegetable Salad!
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 26.1 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 6476 mg | 282% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 54.5 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1287 mg | 99% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3073 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
