Pickled Mostaccioli recipe

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Ingredients

1 (16 ounce) package mostaccioli pasta
1 ½ cups white vinegar
1 ½ 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

Nutrition Info

240.3 calories
carbohydrate: 54.1 g
cholesterol: : -
fat: 1 g
fiber: 1.7 g
protein: 5.4 g
saturatedFat: 0.2 g
servingSize: -
sodium: 225.9 mg
sugar: 27 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

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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