1 lb. mostaccioli
1 med. cucumber, chopped
Parsley (optional)
1 1/2 c. sugar
1 tsp. pepper
2 tbsp. prepared mustard
1 med. onion, chopped
1/2 can ripe olives
1 1/2 c. cider vinegar
1 tsp. salt
1 tsp. garlic powder

Cook mostaccioli in salted water to which a small amount of salad oil has been added. Drain noodles. Add onion, cucumber, olives, and parsley. Mix in a blender the vinegar, sugar, pepper, salt, garlic powder, and mustard. Pour over salad. Mix and refrigerate. Will keep a week.