1 (16 oz.) pkg. Mostaciolli
2 tbsp. salt
6 qts. water
2 tbsp. oil
1 c. salad oil

Cook Mostaciolli in water into which salt and oil have been added for 15 minutes. Drain and blanche in cold water. Drain thoroughly and put in large bowl. Toss with 1 cup salad oil. Let stand while preparing other two mixtures. Add other two mixtures to Mostaciolli and refrigerate overnight.

First Mixture:

4 tbsp. yellow mustard
1 (4 oz.) container vinegar
2 tbsp. garlic salt
1 tbsp. cracked pepper

Second Mixture:

2 c. chopped green onions
2 c. chopped cucumber
1/2 c. dry parsley flakes
1 c. chopped pimentos