12 Delicious Mostaccioli Salad Recipes

There’s something truly special about a bowl of mostaccioli salad—it’s the perfect blend of comforting pasta, vibrant veggies, and zesty dressings that can turn any meal into a celebration. Whether you’re prepping for a summer picnic or just craving a hearty dish, our roundup of 12 delicious mostaccioli salad recipes promises to inspire your next kitchen adventure. Dive in and discover your new favorite!

Classic Mostaccioli Salad with Italian Dressing

Viral on every potluck invite, this mostaccioli salad is your next crowd-pleaser. Bold flavors, minimal effort—let’s dive in.

Ingredients

• 1 lb mostaccioli pasta (or any short pasta)
• 1 cup Italian dressing (homemade or store-bought)
• 1 cup cherry tomatoes, halved (for a pop of color)
• 1/2 cup red onion, finely diced (soak in water to mellow)
• 1 cup cucumber, diced (peel if desired)
• 1/2 cup black olives, sliced (kalamata for a twist)
• 1/4 cup fresh basil, chopped (pack it in)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly cracked preferred)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt like the sea for flavor.
2. Add mostaccioli and cook for 9-11 minutes until al dente. Check at 9 minutes.
3. Drain pasta and rinse under cold water to stop cooking. Tip: Cool completely to avoid a soggy salad.
4. In a large bowl, combine cooled pasta, cherry tomatoes, red onion, cucumber, black olives, and basil.
5. Pour Italian dressing over the salad and toss to coat evenly. Tip: Add dressing gradually to control moisture.
6. Season with salt and pepper, then toss again. Taste and adjust seasoning if needed.
7. Cover and refrigerate for at least 1 hour before serving to meld flavors.

Perfect for picnics, this salad stays crisp with a tangy kick. Serve chilled or at room temperature for the best texture.

Creamy Mostaccioli Salad with Bacon and Cheese

Viral on every feed, this dish is your next potluck hero. Creamy, crunchy, and packed with flavor, it’s a no-brainer for any gathering.

Ingredients

• 1 lb mostaccioli pasta (cooked al dente for best texture)
• 1 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/2 cup sour cream
• 1 tbsp apple cider vinegar (brightens the dish)
• 1 tsp garlic powder (for a quick flavor boost)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup cheddar cheese, shredded (sharp for more flavor)
• 1/2 cup cooked bacon, crumbled (crispy is key)
• 1/4 cup green onions, sliced (for a fresh finish)

Instructions

1. Cook mostaccioli according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop cooking.
2. In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, garlic powder, salt, and pepper until smooth.
3. Add the cooled pasta to the bowl with the dressing. Toss until evenly coated.
4. Fold in shredded cheddar cheese, crumbled bacon, and green onions gently to distribute evenly.
5. Cover and refrigerate for at least 1 hour before serving to let flavors meld.

Perfect for those who love a creamy bite with a smoky crunch. Serve chilled on a bed of greens for an extra fresh twist.

Spicy Mostaccioli Salad with Jalapenos and Pepperoni

Heat up your summer with this bold, spicy mostaccioli salad that packs a punch. Jalapenos and pepperoni bring the heat and heartiness, making it a crowd-pleaser at any BBQ.

Ingredients

• 1 lb mostaccioli pasta (cook al dente for best texture)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/4 cup sour cream
• 2 tbsp apple cider vinegar (adds a tangy kick)
• 1 tsp sugar (balances the acidity)
• 1/2 tsp garlic powder (for a subtle depth)
• 1/2 tsp onion powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 cup diced pepperoni (try pre-sliced for ease)
• 1/2 cup diced jalapenos (remove seeds for less heat)
• 1/2 cup diced red onion (soak in cold water to mellow)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/4 cup chopped fresh parsley (adds a fresh contrast)

Instructions

1. Cook mostaccioli according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop cooking.
2. In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, garlic powder, onion powder, salt, and black pepper until smooth.
3. Add the cooled pasta, pepperoni, jalapenos, red onion, and cheddar cheese to the bowl. Toss until evenly coated with the dressing.
4. Cover and refrigerate for at least 1 hour to allow flavors to meld. Tip: The salad tastes even better the next day!
5. Before serving, stir in fresh parsley for a pop of color and freshness. Tip: For an extra crunch, sprinkle with toasted breadcrumbs.

Kick back and enjoy the creamy, spicy, and slightly tangy flavors of this mostaccioli salad. Serve it chilled atop a bed of greens for a refreshing twist or as a hearty side to grilled meats.

Mostaccioli Salad with Sun-Dried Tomatoes and Basil

Just when you thought pasta salads couldn’t get any better, this Mostaccioli Salad with Sun-Dried Tomatoes and Basil **hits all the right notes**. It’s **fresh, flavorful, and foolproof**—perfect for your next BBQ or potluck.

Ingredients

• 1 lb mostaccioli pasta (or any short pasta)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp oil)
• 1/4 cup fresh basil, thinly sliced (plus extra for garnish)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 1/4 cup red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced (about 1 tsp)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the mostaccioli and cook according to package instructions until al dente, about 9-11 minutes.
2. While the pasta cooks, whisk together the reserved sun-dried tomato oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a large bowl to make the dressing.
3. Drain the pasta and rinse under cold water to stop the cooking process. Shake off excess water.
4. Add the cooled pasta to the bowl with the dressing. Toss to coat evenly.
5. Stir in the sun-dried tomatoes, basil, and Parmesan cheese until well combined.
6. Let the salad sit for at least 10 minutes before serving to allow flavors to meld. Garnish with additional basil if desired.

Light and tangy with a chewy bite from the sun-dried tomatoes, this salad is a crowd-pleaser. Serve it chilled or at room temperature for a refreshing side dish that pairs well with grilled meats or as a standalone lunch.

Greek Style Mostaccioli Salad with Feta and Olives

Revamp your salad game with this Greek-style mostaccioli that’s bursting with bold flavors and textures. Ready in minutes, it’s the perfect make-ahead dish for picnics or potlucks.

Ingredients

• 8 oz mostaccioli pasta (or any short pasta)
• 1/2 cup extra virgin olive oil (or any neutral oil)
• 3 tbsp red wine vinegar (adjust to taste)
• 1 tsp dried oregano (crush between fingers for more flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup cherry tomatoes, halved (use colorful heirlooms for a pop)
• 1/2 cucumber, diced (peel if desired)
• 1/2 red onion, thinly sliced (soak in cold water to mellow)
• 1/2 cup Kalamata olives, pitted and halved (or any brine-cured olives)
• 4 oz feta cheese, cubed (block style for best texture)
• 1/4 cup fresh parsley, chopped (flat-leaf for more flavor)

Instructions

1. Bring a large pot of salted water to a boil. Add mostaccioli and cook according to package directions until al dente, about 8-10 minutes.
2. While pasta cooks, whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a large bowl to make the dressing.
3. Drain pasta and rinse under cold water to stop cooking. Shake off excess water.
4. Add cooled pasta to the bowl with dressing. Toss to coat evenly.
5. Gently fold in tomatoes, cucumber, red onion, olives, feta, and parsley until well combined.
6. Cover and refrigerate for at least 1 hour to let flavors meld, stirring once halfway through.

Kick up the crunch with extra cucumbers or serve over a bed of greens for a heartier meal. The tangy feta and briny olives make every bite a Mediterranean dream.

Mostaccioli Salad with Grilled Chicken and Pesto

Mostaccioli salad gets a **bold** upgrade with grilled chicken and pesto—think al dente pasta, smoky char, and herby freshness in every forkful.

Ingredients

• 8 oz mostaccioli pasta (or any short pasta)
• 2 chicken breasts, boneless and skinless
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/4 cup Parmesan cheese, grated (plus extra for serving)

Instructions

1. Bring a large pot of salted water to a boil. Add mostaccioli and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking.
2. Preheat grill to medium-high heat (400°F). Brush chicken with olive oil and season with salt and pepper. Grill for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
3. In a large bowl, combine cooked pasta, sliced chicken, cherry tomatoes, red onion, and pesto. Toss gently to coat everything evenly.
4. Drizzle with lemon juice and sprinkle with Parmesan cheese. Toss again lightly.
5. Serve immediately, or chill for 30 minutes to let flavors meld. Garnish with extra Parmesan before serving.

Fresh flavors pop against the creamy pesto, while the grilled chicken adds a satisfying chew. Try serving it on a bed of arugula for a peppery contrast, or pack it for a picnic—it travels like a dream.

Vegetarian Mostaccioli Salad with Avocado and Corn

Ready to shake up your salad game? This Vegetarian Mostaccioli Salad is a crunchy, creamy dream with avocado and corn—perfect for picnics or power lunches.

Ingredients

• 8 oz mostaccioli pasta (or any short pasta)
• 1 ripe avocado, diced (squeeze lime juice to prevent browning)
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lime juice (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1/4 cup chopped cilantro (sub parsley if you’re not a fan)

Instructions

1. Bring a large pot of salted water to a boil. Add mostaccioli and cook according to package instructions until al dente, about 9 minutes.
2. Drain pasta and rinse under cold water to stop cooking. Let it cool completely, about 10 minutes.
3. In a large bowl, whisk together olive oil, lime juice, salt, and pepper. Taste and adjust seasoning if needed.
4. Add cooled pasta, diced avocado, corn, and cilantro to the bowl. Gently toss to coat everything in the dressing.
5. Chill in the fridge for at least 30 minutes to let flavors meld. Stir once before serving.

Bright flavors and textures make this salad a standout. The creamy avocado pairs perfectly with the sweet corn and tangy lime dressing. Serve it on a bed of greens or with grilled veggies for an extra crunch.

Mostaccioli Salad with Roasted Red Peppers and Mozzarella

Kick off your summer with this vibrant Mostaccioli Salad—packed with roasted red peppers, fresh mozzarella, and a tangy dressing that’ll have everyone asking for seconds.

Ingredients

• 1 lb mostaccioli pasta (or any short pasta)
• 2 cups roasted red peppers, sliced (jarred works great)
• 8 oz fresh mozzarella, cubed (drain excess liquid)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 tbsp red wine vinegar (adjust to taste)
• 1 garlic clove, minced (fresh is best)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup fresh basil, chopped (pack it in)

Instructions

1. Bring a large pot of salted water to a boil. Cook mostaccioli according to package instructions until al dente, about 9 minutes.
2. Drain pasta and rinse under cold water to stop cooking. Shake off excess water.
3. In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper.
4. Add cooled pasta, roasted red peppers, and mozzarella cubes to the bowl. Toss gently to coat.
5. Fold in chopped basil just before serving for maximum freshness.

Now, the salad’s ready to shine—creamy mozzarella, sweet peppers, and al dente pasta create a texture party. Serve it chilled or at room temperature, maybe with a side of crusty bread to scoop up every last bite.

Summer Mostaccioli Salad with Fresh Vegetables and Herbs

Outshine the summer heat with this vibrant Mostaccioli Salad—packed with crisp veggies, fresh herbs, and a tangy dressing that’ll have everyone asking for seconds.

Ingredients

• 8 oz mostaccioli pasta (cook al dente for best texture)
• 1 cup cherry tomatoes, halved (or grape tomatoes for sweetness)
• 1/2 cup cucumber, diced (peel if desired)
• 1/4 cup red onion, thinly sliced (soak in cold water to mellow)
• 1/4 cup fresh basil, chopped (or mix with mint for a twist)
• 2 tbsp olive oil (extra virgin for flavor)
• 1 tbsp red wine vinegar (apple cider vinegar works too)
• 1 tsp honey (adjust to taste)
• 1/2 tsp salt (plus more for pasta water)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring a large pot of salted water to a boil. Add mostaccioli and cook for 9-11 minutes until al dente. Drain and rinse under cold water to stop cooking.
2. While pasta cooks, halve cherry tomatoes, dice cucumber, and thinly slice red onion. Soak onion in cold water for 5 minutes, then drain.
3. In a large bowl, whisk together olive oil, red wine vinegar, honey, salt, and black pepper until emulsified.
4. Add cooled pasta, tomatoes, cucumber, drained onion, and chopped basil to the bowl. Toss gently to coat everything in dressing.
5. Let salad sit for 10 minutes before serving to allow flavors to meld. Taste and adjust seasoning if needed.

Bright, crunchy, and herbaceous, this salad is a summer staple. Serve it chilled with grilled chicken or as a standalone dish for picnics—either way, it’s a crowd-pleaser.

Mostaccioli Salad with Tuna and Capers

Absolutely nobody has time for boring salads—this Mostaccioli Salad with Tuna and Capers is a game-changer. Packed with bold flavors and ready in a flash, it’s your next go-to for potlucks or meal prep.

Ingredients

• 8 oz mostaccioli pasta (or any short pasta)
• 1 can (5 oz) tuna in water, drained (oil-packed works too for richer flavor)
• 1/4 cup capers, drained (rinse if you prefer less salt)
• 1/2 cup mayonnaise (light or full-fat, your choice)
• 1 tbsp lemon juice (fresh squeezed for the best zing)
• 1/2 tsp black pepper (adjust to taste)
• 1/4 cup red onion, finely diced (soak in cold water for 5 mins to mellow the bite)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the mostaccioli and cook according to package directions until al dente, about 9-11 minutes.
2. While the pasta cooks, in a large bowl, mix together the tuna, capers, mayonnaise, lemon juice, and black pepper until well combined.
3. Drain the pasta and rinse under cold water to stop the cooking process. Shake off excess water.
4. Add the cooled pasta and diced red onion to the tuna mixture. Toss gently to coat everything evenly.
5. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld. Tip: Stir once halfway through chilling to redistribute the dressing.

Ready to wow? The pasta’s firm bite pairs perfectly with the creamy, tangy dressing and briny capers. Serve it over a bed of greens for a lunch that’s anything but basic.

Mostaccioli Salad with Salami and Provolone

Jump into summer with this Mostaccioli Salad that’s packed with bold flavors and easy vibes. Perfect for picnics or potlucks, it’s a crowd-pleaser that comes together in a flash.

Ingredients

• 1 lb mostaccioli pasta (or any tube pasta for fun shapes)
• 1/2 lb salami, diced (go for a spicy version if you like heat)
• 1/2 lb provolone cheese, cubed (sharp or mild, your choice)
• 1 cup cherry tomatoes, halved (rainbow ones add a pop of color)
• 1/2 cup red onion, finely chopped (soak in cold water to mellow the bite)
• 1/4 cup fresh basil, chopped (tear by hand for more fragrance)
• 1/2 cup olive oil (extra virgin for the best flavor)
• 3 tbsp red wine vinegar (apple cider vinegar works in a pinch)
• 1 tsp dried oregano (crush between fingers to wake it up)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust from there)

Instructions

1. Bring a large pot of salted water to a boil. Add mostaccioli and cook according to package directions until al dente, about 9 minutes.
2. Drain pasta and rinse under cold water to stop cooking. Shake off excess water and transfer to a large bowl.
3. Add salami, provolone, cherry tomatoes, and red onion to the bowl with pasta.
4. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper until emulsified.
5. Pour dressing over pasta mixture and toss gently to combine. Fold in fresh basil last to keep it vibrant.
6. Cover and refrigerate for at least 1 hour to let flavors meld, stirring once halfway through.

Fresh out of the fridge, this salad is a symphony of textures—chewy pasta, crisp veggies, and creamy cheese. Serve it on a platter with extra basil leaves on top for a photo-worthy dish that tastes as good as it looks.

Mostaccioli Salad with Artichokes and Parmesan

Get ready to toss up a storm with this no-fuss, flavor-packed mostaccioli salad. Grab your bowl—it’s time to mix, munch, and marvel.

Ingredients

• 1 lb mostaccioli pasta (or any short pasta)
• 1 cup marinated artichoke hearts, chopped (reserve some marinade for dressing)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (adjust to taste)
• 1 garlic clove, minced (more if you love garlic)
• Salt and pepper (to taste, but don’t skimp)
• 1/4 cup fresh parsley, chopped (for that fresh kick)

Instructions

1. Bring a large pot of salted water to a boil. Add the mostaccioli and cook according to package instructions until al dente, about 9-11 minutes.
2. While the pasta cooks, whisk together olive oil, lemon juice, minced garlic, and 2 tbsp of the reserved artichoke marinade in a small bowl. Season with salt and pepper.
3. Drain the pasta and rinse under cold water to stop the cooking process. Shake off excess water.
4. In a large mixing bowl, combine the cooled pasta, chopped artichokes, and Parmesan cheese. Pour the dressing over and toss to coat evenly.
5. Garnish with chopped parsley and an extra sprinkle of Parmesan before serving.

Dig into this creamy, tangy salad with a satisfying chew from the pasta. Perfect for picnics or as a bright side to grilled meats.

Conclusion

Bringing together a variety of flavors and textures, these 12 mostaccioli salad recipes are sure to delight any home cook looking for something special. Whether you’re in the mood for something classic or adventurous, there’s a dish here for you. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share your top pick on Pinterest!