1 lb. Mostaccioli with lines
1 c. white vinegar
1 c. sugar
1/2 c. salad oil (I prefer olive oil)
1 tsp. Accent (optional)
1 tsp. salt and pepper
2 tbsp. prepared mustard
2 tbsp. cornstarch
2 sm. pickling pickles (peeled and diced fine)
1 med. onion, diced fine
1/2 c. celery, diced fine
1/2 c. green pepper, diced fine

Cook Mostaccioli as directed on package.

Combine sugar, cornstarch, Accent, salt and pepper. Add oil and mustard in a pan and cook over low heat, using wire whisk to blend. Cook until slightly thickened. Cool.

Add vegetables and cooled dressing to cooked Mostaccioli. Marinate in bowl with lid or cover with foil, for 24 hours. Stir often.