Mostacholi Salad

I got this recipe from a lady at work, so it is not of my own creation.  However, it is great for a summer holiday weekend, potluck or family reunion. 

24 oz. mostacholi shells (with lines) they hold the “sauce” better
6 drops yellow food coloring
1 1/2 C. vinegar
1 1/2 C. sugar
2 T mustard
1 t garlic powder
1 t salt 1 t ground pepper
1 t accent seasoning
1 T parsley flakes
1 med. onion
1 med. cucumber
 
Cook the pasta just past al dente.  Take off heat and dump into colander and rinse with cold water to stop the cooking process.  This is a lot of pasta, so you will need a pretty big bowl to put it in.  In a blender puree the other ten ingredients.  Once the pasta has cooled, pour the pureed mixture over the pasta and stir.  It is best to let it sit overnight or at least a few hours.  This is a big hit wherever we take it.  If you can’t find mastacholi noodles, penne pasta with the lines will do.  Graziano’s has the mostacholi pasta if you are looking for it in Des Moines.
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