Ingredients
3 cups uncooked mostaccioli1 medium cucumber, thinly sliced1 small yellow summer squash, quartered and sliced1 small zucchini, halved and sliced1/2 cup diced sweet red pepper1/2 cup diced green pepper1/2 cup sliced ripe olives3 to 4 green onions, choppedDRESSING:1/3 cup sugar1/3 cup white wine vinegar1/3 cup canola oil1-1/2 teaspoons prepared mustard3/4 teaspoon dried minced onion3/4 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon pepper
Preparation
Cook pasta according to package directions. Drain and rinse in cold water. Place in a large bowl; add the cucumbers, summer squash, zucchini, peppers, olives and onions.
In a small bowl, whisk the dressing ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate for 8 hours or overnight. Toss again before serving. Serve with a slotted spoon.
