16 oz. rigatoni
3-4 cucumbers, thinly sliced
1 onion, thinly sliced
1 Tblsp. vegetable oil
1 1/2 c. sugar
1 c. water
3/4 c. white vinegar
1 Tblsp. mustard
1 Tblsp. dried parsley
1 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic salt
Cook pasta according to package directions, drain and rinse in cold water. In large bowl, combine oil, cucumbers and onion. Combine all remaining ingredients. Pour over salad and toss. Cover and chill 3-4 hours, stirring occasionally. Serve with slotted spoon.
I don't know where I found this recipe, but I'm glad I did. It's always a hit at potlucks and cookouts. I peel the cucumbers before slicing, but you can leave the peel on for an extra crunch and a bit of green in the salad. When I know I'm making this salad, I try to make it the night before so the cucumbers and rigatoni have time to soak up all the great taste. It's one of those that's possibly better the next day as leftovers. I've caught my husband sneaking into the fridge with a fork just to have a bite or two at night.
