1 lb. mostaccioli
1 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 tbsp. Accent
1 tbsp. garlic powder
1 tbsp. mustard
1 med. onion, chopped
1 lg. cucumber, sliced
1 1/2 c. cider vinegar

Cook mostaccioli, drain, wash with cold water, coat with oil, and set aside. Mix dry seasonings with mustard. Gradually add vinegar. In large bowl, mix mostaccioli, cucumber, and onions. Pour vinegar mixture over pasta and vegetables. Toss lightly and refrigerate overnight. Stir often.