- box of mostaccioli (1 lb)
- 2 Tbsp salad oil
- cucumber
- medium onion
- 1/2 C green pepper
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Accent seasoning
- 1/2 C celery
- 2 Tbsp chopped green olives
- 1 C vinegar
- 1 C sugar
- 1/2 C salad oil
- 2 tsp mustard
- 1 tsp garlic powder
Cook pasta in salt water until tender, don’t overcook. Drain. Coat with salad oil. Grate or chop cucumber, onion, green pepper, celery, and green olives. Add to pasta. Combine vinegar, sugar, salad oil, salt, pepper, Accent, mustard, and garlic powder in blender. Pour over pasta. Refrigerate for 24 hours, stirring occasionally.