1 lb. pasta (shells, macaroni, bow ties), cooked and drained
1 c. chopped green onion
1 c. chopped cucumber
1 c. sliced fresh mushrooms
2 tsp. dried parsley
1 1/2 c. sugar
1 c. vinegar
1/2 c. vegetable oil
2 tsp. prepared mustard
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 c. diced tomatoes
1 c. chopped green bell pepper

Combine cooked pasta, onion, cucumber, mushrooms, and parsley. Mix well. Prepare dressing by combining the sugar, vinegar, oil, mustard, salt, pepper, and garlic powder, mixing well. Pour dressing over pasta and vegetable mixture and marinate 1-2 days in refrigerator, stirring occasionally. Add tomatoes and green pepper before serving.

This salad may be stored for up to 2 weeks.