1 (1 lb.) bag mostaciolli
1 tbsp. salt
1 tsp. garlic powder
1 tsp. Accent (optional)
2 tbsp. parsley flakes
1/2 tsp. coarsely ground black pepper
2 tsp. prepared mustard
1 1/2 c. sugar
2 c. white vinegar
1 cucumber or zucchini, peeled and chopped
1 med. onion, chopped
1 med. green pepper, chopped

Cook pasta with a couple drops of yellow food coloring in the water. Drain and rinse in cold water. Coat lightly with vegetable oil or put oil in boiling water.

Mix all ingredients except vegetables and parsley in a blender. Pour over pasta. Add chopped vegetables. Stir and chill overnight. Keeps for many days in refrigerator.