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Ingredients
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1 (16 ounce) package mostaccioli pasta
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1 ½ cups white vinegar
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1 ½ cups white sugar
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2 tablespoons prepared yellow mustard
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1 teaspoon garlic powder
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 teaspoon dried parsley
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1 medium onion, quartered
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1 medium cucumber, diced
Directions
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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.
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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.
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Pour over the pasta, and stir to coat evenly. Cover, and refrigerate for 3 days before serving. Stir once a day.
Nutrition Facts (per serving)
240 | Calories |
1g | Fat |
54g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 240 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 226mg | 10% |
Total Carbohydrate 54g | 20% |
Dietary Fiber 2g | 6% |
Total Sugars 27g | |
Protein 5g | 11% |
Vitamin C 1mg | 1% |
Calcium 16mg | 1% |
Iron 1mg | 7% |
Potassium 118mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.