Ingredients
1 package (16 ounces) mostaccioli1 medium cucumber, thinly sliced6 green onions, choppedMARINADE:1 cup sugar1 cup white vinegar1/4 cup canola oil1 jar (2 ounces) diced pimientos, drained1 tablespoon minced fresh parsley2 teaspoons Dijon mustard1 teaspoon salt1 teaspoon garlic powder1/2 teaspoon pepper
Preparation
Cook mostaccioli according to package directions; drain and rinse in cold water. In a large bowl, combine the mostaccioli, cucumber and onions.
In a jar with a tight-fitting lid, combine the marinade ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate overnight, stirring occasionally. Serve with a slotted spoon.
