1 (16 oz.) pkg. rotini (twist macaroni)
1/2 c. oil
1 lg. jar diced pimentos
1 med. onion, chopped fine
1 med. cucumber, diced fine
1 med. green pepper, diced fine
3 tbsp. parsley flakes
1/2 tsp. black pepper

Cook rotini according to directions. DO NOT over cook. Drain. Put in large bowl. Coat with oil. Add pimentos, onion, cucumber, green pepper, parsley flakes, and black pepper.

In a saucepan, combine 1 cup vinegar, 1 cup sugar. Heat to dissolve sugar, then add 1 teaspoon salt, 1 teaspoon garlic salt, 1 teaspoon Accent, 2 tablespoons dry mustard. Mix well and pour over macaroni. Mix and refrigerate overnight. Improves with age.