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Pickled Mostaccioli

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."

Rate/Review | Read Reviews (4)

Prep Time:
30 Min

Cook Time:
10 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (16 ounce) package mostaccioli pasta
1 1/2 cups white vinegar
1 1/2 cups white sugar
2 tablespoons prepared yellow mustard
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 medium onion, quartered
1 medium cucumber, diced

Directions

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.
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.
Pour over the pasta, and stir to coat evenly. Cover, and refrigerate for 3 days before serving. Stir once a day.