What's Cooking Side Dishes

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.