2 1/2 c. cider vinegar
1/2 c. water
2 c. sugar
1 tsp. garlic salt
2 tsp. seasoned pepper
2 tsp. prepared mustard
2 cucumbers, peeled and sliced
1 sm. red onion, diced
4 to 5 green onions with tops, sliced
4 oz. jar sliced pimiento, drained
12 to 16 oz. pkg. mostacioli

Measure vinegar, water and sugar into a saucepan and bring to a full boil. Remove from heat and add the remaining seasonings stirring well to dissolve.

Cool to room temperature. Cook mostacioli in a generous amount of water which 1/4 cup oil has been added. Stir several times, boil vigorously until tender. Rinse in cold water.

Combine cooked vinegar mixture with rinsed mostacioli and vegetables. Refrigerate several hours, stirring occasionally. It's best to make this 2 days before serving so it can absorb the full flavor and it will keep about 1 1/2 to 2 weeks in the refrigerator.