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  • 1 1/2 c mostaccioli pastaa
  • 1 C chopped celery
  • 1 C sliced red onion rings
  • 1 C bite-size green pepper pieces
  • 1 C pitted ripe olives
  • 1 C broccoli flowerettes
  • 1 jar (4 oz) pimiento pieces, drained
  • 1 can (16 oz) garbanzo or kidney beams, drained
  • 1 envelope dry Italian salad dressing mix
  • 1/2 C sugaar
  • 1/2 C salad oil
  • 1/2 C vinegar



Step 1

Cook pasta according to package directions, drain. In a salad bowl combine
pasta, celery, onion rings, green peppers, olives, broccoli, pimiento and beans. Toss to mix. In small bowl combine dressing mix, sugar, oil and vinegar. Add to pasta mixture and toss to coat all ingredients. Chill thoroughly. Makes 4 to 6 servings.

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