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RIGATONI CUCUMBER SALAD 
1 (16 oz.) box rigatoni corkscrew pasta (or any)
2 unpeeled cucumbers, sliced very thin
2 onions, sliced thin

DRESSING:

1 1/4 c. vinegar
1 1/2 c. salad oil
3/4 c. sugar
2 tsp. garlic salt
2 tsp. pepper
2 tsp. parsley flakes

Cook rigatoni; drain and cool. Combine vinegar, oil, sugar, garlic salt, pepper and parsley flakes. Toss cooked rigatoni with prepared cucumbers, onions and dressing. Chill in refrigerator at least 8 hours before serving. May be refrigerated a week or longer.
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