1 lb. macaroni
1 tsp. salt
1 1/2 c. vinegar
1 1/2 c. sugar
2 tbsp. mustard
1 tsp. garlic powder
1/2 tsp. pepper
1 tbsp. parsley
1 med. onion, chopped
1 med. cucumber, peeled & cut into pieces

Cook pasta until almost tender. Drain and toss with small amount of vegetable oil to prevent sticking. Set aside.

In blender, process cucumber and onion and the rest of the ingredients until vegetables are finely pureed. Pour over macaroni. Stir until blended and refrigerate overnight. It will look like too much dressing, but the macaroni will absorb it. This salad improves upon standing.