Cook mostaccioli noodles 10 minutes longer than package directions.
Drain, rinse well, then let drain in a colander while continuing with recipe.
Cook and drain mostaccioli.
Mix with salad oil while warm. Mix together sugar, cider vinegar, seasonings and parsley flakes and add to mostaccioli.
Marinate overnight, stirring periodically.
Gradually add onion, cucumber and green pepper, stirring after each addition.
Add tomato, olives and cheese just before serving.
Makes 6 to 8 servings.
Great for cookouts!
Cook the mostaccioli as directed. Drain, then coat with the salad oil. Stir and drain again. Mix together the vinegar, sugar, salt, pepper, garlic powder, mustard and parsley flakes. Pour over noodles and add the pimentos, onion and cucumber. Mix again. Lift with a fork 3 and 4 times during refrigeration and just before serving.
Cook mostaccioli noodles.
Drain.
Pour cooking oil over top of mostaccioli; let drain.
Mix vinegar, sugar, salt, pepper, garlic powder and Dijon mustard.
Add chopped green onions, including the greens, and the chopped cucumber.
Add the mostaccioli.
Stir and refrigerate.
Can refrigerate for 2 to 3 days, stirring occasionally.
Before serving, add cherry tomatoes and stir.
Cook mostaccioli as directed on package until tender.
Marinate in all remaining ingredients in refrigerator for 12 hours or overnight.
Serve chilled.
Cook mostaccioli until tender; drain and coat with oil.
Mix remaining ingredients and pour over coated mostaccioli.
Cook mostaccioli as directed; drain.
Coat with vegetable oil. Chop cucumber, onion and pimentos.
Mix with macaroni.
Heat together the vinegar, sugar, salt, pepper, Accent and garlic powder.
Pour over mostaccioli mixture; mix well.
In a large bowl (4 quart size), coat mostaccioli with oil. Drain off excess.
In a small bowl, combine vinegar, sugar, salt, pepper, garlic powder, mustard, pimento, parsley, onion and cucumber.
Mix with mostaccioli.
Cover and refrigerate for 2 or 3 days, stirring occasionally.
Cook noodles (or can substitute spaghetti) according to package directions.
Pour boiling water over smoked franks and let stand 5 minutes.
Dry.
Slice (cutting on a diagonal is nice for this salad) in small slices.
Add peppers.
Mix dry Italian seasoning mix, vinegar, oil, sugar and a few onion flakes.
Pour over salad and mix together.
Cook pasta according to package directions.
Rinse and drain. Coat with salad oil.
Drain off excess oil.
Mix remaining marinade ingredients and pour over noodles.
Let marinate in refrigerator two days, stirring occasionally.
Will keep in refrigerator for two weeks.
Heat vinegar and sugar.
Cool.
Add all other ingredients to mostaccioli.
Serve cold.
Cook mostaccioli; add all other ingredients.
Serve chilled.
Cook mostaccioli noodles. Drain. Rinse and cool. Add vegetables and blend together.
In a 4-quart pot, cook mostaccioli according to the package directions, adding the peas for the last 3 minutes of cooking time.
Drain in a colander and rinse the mixture with cold water. Transfer the pasta and peas to a large bowl and add the celery, ham, mushrooms, tomato and carrots.
Add the dressing and toss. Makes 6 servings.
Cook mostaccioli; rinse. Add all chopped vegetables and olives; mix.
Add Parmesan cheese and dressing.
Best if prepared the night before serving.
ork in pan.
Make salad; Line crispy tortillas with romaine
Place salad ingredients in a large bowl and toss.
Pour these ingredients over cooked mostaccioli and mix.
Add to this:
Mix the first 6 ingredients together and set aside.
Mix the rest of ingredients together; pour over mostaccioli mixture. Refrigerate one to two hours.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.