Bring a large pot of salted water to a boil. Boil macaroni according to package directions until slightly firm (al denté). Drain in colander. Rinse in cold water and drain again.

In a large bowl, mix together cooked macaroni, cucumber, onion, parsley and pimiento or red roasted peppers.

In a large jar, combine vinegar and remaining ingredients. Cover tightly and shake well to blend.

Pour over macaroni mixture and toss well to coat.

Cover and refrigerate overnight.

Makes 6 servings (about 6 1/2 cups).

Note: If you don't have fresh garlic, up to 1/2 teaspoon garlic powder (or to your taste) can be substituted. Many other types of vegetable may be added.