16 oz. pkg. rotelle pasta
1 cucumber, peeled and seeded
1 med. onion
2 oz. jar pimentos
3 oz. salami, minced
1 1/2 c. sugar
1 1/2 c. cider vinegar
1/4 c. oil
2 tbsp. prepared mustard
1 tsp. salt
1/2 tsp. pepper
1 tsp. granulated garlic

Boil sugar and vinegar together until sugar is dissolved. Whisk in oil, mustard, salt, garlic, and pepper. Cook rotelle in salted water until just tender; drain; chill.

Chop cucumber and onion together in food processor. Add pimento and salami. In large bowl combine vegetables, pasta, and dressing. Refrigerate for 2 days. Stir 2 or 3 times.