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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 16 |
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This salad needs to marinate for at least one day before serving. Gets raves, is great for carry-ins and picnics, and goes with everything. Ingredients:
1 (16 ounce) package mostaccioli pasta |
1 tablespoon vegetable oil |
1 1/2 cups distilled white vinegar |
1 1/2 cups white sugar |
1 medium onion, chopped |
1 medium cucumber, chopped |
1 (4 ounce) jar chopped pimento |
2 teaspoons prepared yellow mustard |
1 tablespoon garlic powder |
1 tablespoon parsley flakes |
1 teaspoon salt |
1 teaspoon ground black pepper |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large bowl, gently toss together the pasta, oil, vinegar, sugar, onion, cucumber, pimento, mustard, garlic powder, parsley flakes, salt, and pepper. Cover, and refrigerate 24 hours before serving.
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