"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mostaccioli Veggie Salad Recipe

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This recipe for Mostaccioli Veggie Salad, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julie Beth


3 c, tube pasta
1 cucumber, yellow squash, and zucchini
1/2 c. red and green peppers
1/2 c. olives
3-4 green onions

1/3 c. Sugar
1/3 c. White wine vinegar and vegetable oil
1 1/2 tsp. mustard
3/4 tsp. garlic powder
salt and pepper to taste

Cook pasta. Drain and rinse in cool water.
Place in bowl and mix with veggies.

Dressing:Pour mixed dressing over pasta mixture and refrigerate for 8 hours or overnight.




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