1 box Mostaccioli or Rotini
8 oz. fresh green beans
1 cucumber, diced
1 c. cubed Cheddar cheese
2 lg. tomatoes, cored and chopped
1 c. pitted black olives, halved
1/2 c. vegetable oil
1 clove garlic, minced
7 tbsp. red wine vinegar
2 tbsp. chopped parsley
1/4 tsp. paprika
1 1/2 tsp. dry mustard
1/4 tsp. cayenne pepper
Salt and pepper to taste

Cook macaroni as per label, drain, rinse cold water. Boil beans until crisp tender, rinse cold water, cut into 2 inch lengths. Place in large bowl and add cucumber, tomatoes, cheese and olives. Whisk together oil, vinegar, parsley, mustard, cayenne, paprika and garlic in a small bowl. Pour over salad and toss well. Refrigerate at least 1 hour. (It's even better if made the night before.)