Pickled Mostaccioli

Pickled Mostaccioli

5 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Santa Maria Cook
Recipe by  Santa Maria Cook

“Marinated pasta in a sweet and sour sauce. Can be made ahead and will last up to two weeks. Our family loves this recipes. Great for BBQ parties or any family event.”

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Adjust Servings

Original recipe yields 12 servings



  1. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, until tender. Drain and cool, then transfer to a large bowl.
  2. In a blender or large food processor, combine the vinegar, sugar, mustard, garlic powder, salt, pepper, parsley, onion and cucumber. Puree until it forms a smooth sauce, about 3 minutes.
  3. Pour over the pasta, and stir to coat evenly. Cover, and refrigerate for 3 days before serving. Stir once a day.

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Reviews (5)

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I made this to take on a family picnic. Everyone loved it! I especially enjoyed that the dish could be made days before I needed it. Thanks for a great recipe.



This is a great tasting pasta salad. I used colored rotini instead. I think next time I make it I will add some diced up cucumber carrots and maybe some sweet corn to make it a little more than just pasta.



You don't have to use mostaccioli in paticular, a simple penne past works. I was so excited to make this recipe and was really disappointed. This is WAY TOO sweet for me. I thought maybe the vinegar would cancel out some of the sugar but no way. Sweet pasta is just really strange.

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Amount Per Serving (12 total)

  • Calories
  • 240 cal
  • 12%
  • Fat
  • 1 g
  • 2%
  • Carbs
  • 54.1 g
  • 17%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 226 mg
  • 9%

Based on a 2,000 calorie diet



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Sweet and Sour Pickled Beets


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Mostaccioli Salad