- one package (16 ounces) of mostaccioli
- 1 1/2 cups white vinegar
- 1 1/2 cups white sugar
- a pair of yellow tablespoons ready
- 1 teaspoon garlic powder
- 1 teaspoon of salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1 medium onion, quartered
- 1 medium cucumber, diced
Bring a large pot of lightly salted water to a boil. Add the pasta and cook for eight to ten minutes, until tender. Drain and cool, then transfer in a large bowl.
in a massive blender or food processor, combine the vinegar, sugar, mustard, garlic powder, salt, pepper, parsley, onion and cucumber.
Puree until it forms a swish sauce, about three minutes.
Pour over pasta and toss to coat well. Cover and refrigerate for 3 days before serving. Stir once a day.