1 lb. "corkscrew" macaroni
1 1/2 c. cider vinegar
1 1/2 c. sugar
1 tsp. salt
1 1/2 tsp. pepper
1 med. onion, diced
1 med. cucumber, diced
Parsley flakes
1 tsp. Accent
1 tsp. garlic powder
2 tsp. prepared mustard
Some chopped pimento (opt.)

Cook 1 pound macaroni in salt water for 15 minutes or until tender. Drain and coat with 2 or 3 tablespoons salad oil. Mix the rest of ingredients together cold and pour over drained macaroni. Let stand overnight or several hours. Stir often. This will keep for weeks in your refrigerator.