Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Mostaccioli pasta |
| 2 tablespoons | Vegetable oil |
| 1½ cup | Sugar |
| 1 cup | Water |
| 1 teaspoon | Salt |
| 1 teaspoon | Pepper |
| 1 teaspoon | Accent |
| ½ teaspoon | Garlic powder |
| 1 teaspoon | Parsley flakes |
| 2 cups | Vinegar |
| 3 cups | Sliced cucumbers |
| 1 slice | Onion |
Cook pasta according to the directions on the package. Drain and then coat with vegetable oil. Cool. Add remaining ingredients. Refrigerate at least 2 hours before serving.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998