1 (16 oz.) pkg. rotelle pasta (4 c. dry)
1 med. cucumber, peeled and seeded
1 med. onion
1 (2 oz.) jar pimientos
3 oz. salami, minced

DRESSING:

1 1/2 c. sugar
1 1/2 c. cider vinegar
1/4 c. oil
2 tbsp. prepared mustard
1 tsp. salt
1/2 tsp. ground pepper
1 tsp. granulated garlic

Note: Not garlic powder or garlic salt.

Boil sugar and vinegar together until sugar is dissolved. Whisk in the oil, mustard, salt, garlic and pepper. Cook rotelle pasta in salted water until just tender; drain; chill. Chop the cucumber and onion together in a food processor, add pimiento and salami. In a large bowl, combine vegetables, pasta and dressing. Refrigerate for two days. Stir two or three times.