WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Mostaccioli Salad
Mary Zachow, Neillsville

1 lb. box mostaccioli, cooked just until tender, drained, cooled
2 tomatoes, seeded, chopped
1 green pepper, cut into 1/2-inch squares
1 cucumber, peeled, quartered, seeds removed, chopped
6–8 green onions, sliced with some green tops
Black olives (optional)
Original Western Dressing

 

Mix first 6 ingredients together, then toss with dressing. Chill and stir before serving.

Cook’s Note: Mostaccioli needs to be cooked to the tender stage (not al dente) in order for the dressing to coat the pasta and not soak into it. As well, the entire salad tastes better with the pasta cooked to the “just tender” stage.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2012 Wisconsin Energy Cooperative News