For an extra layer of flavor, consider adding a pinch of red pepper flakes to the pickling sauce for a subtle kick. Feel free to customize the vegetables in the sauce. Bell peppers, celery, or even a jalapeño (for heat) can be great additions. If you don’t have a blender or food processor, finely chop the onion and cucumber and whisk all the sauce ingredients together until the sugar is dissolved. The pickled mostaccioli will keep well in the refrigerator for up to two weeks, making it a fantastic make-ahead dish.
Pickled Mostaccioli
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS15
A delightful pasta salad where tender mostaccioli is infused with a tangy, sweet, and savory marinade. Perfect for making ahead, this dish becomes even more flavorful as it sits, making it an ideal centerpiece for barbecues, potlucks, or any festive gathering. It's a guaranteed crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Fiber2 g
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Protein5 g
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Saturated Fat0 g
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Sodium226 mg
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Sugar27 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Cook the Pasta: Bring a large pot of lightly salted water to a rolling boil. Add the mostaccioli pasta and cook according to package directions, about 8-10 minutes, or until al dente. Drain the pasta thoroughly and rinse with cold water to stop the cooking process. Transfer the cooled pasta to a large bowl. (Prep time: 15 minutes)
02
Step
5 mins
Prepare the Pickling Sauce: In a blender or food processor, combine the white vinegar, granulated sugar, yellow mustard, garlic powder, salt, ground black pepper, dried parsley, quartered onion, and diced cucumber. Puree the mixture until completely smooth, creating a vibrant and flavorful sauce. (Prep time: 5 minutes)
03
Step
2 mins
Marinate the Pasta: Pour the prepared pickling sauce over the cooled mostaccioli pasta in the bowl. Gently toss the pasta to ensure it is evenly coated with the sauce. (Prep time: 2 minutes)
04
Step
72 hrs
Refrigerate and Marinate: Cover the bowl tightly with a lid or plastic wrap. Refrigerate the pickled mostaccioli for at least 3 days before serving, stirring gently once a day to ensure even marination. This allows the flavors to meld and deepen over time. (Marinating time: 3 days)
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Clementine Kemmer
Jun 25, 2025I added some chopped bell peppers and celery as suggested, and it turned out amazing! Thanks for the great recipe!
Fiona Jacobs
Jun 2, 2025I was skeptical at first, but this pickled mostaccioli is surprisingly delicious. It's now a staple at my summer BBQs.
Abbie Oconnell
May 24, 2025This recipe is a hit every time I make it! The sweet and tangy flavors are so addictive.