Mostaccioli

From Roxi Hall, Blair Nebraska

1 box Mostaccioli pasta
6 yellow food color drops
1 tablespoon vegetable oil
1 cup cider vinegar
½ cup water
1 ½ cup sugar
2 tablespoons prepared
        or stone ground mustard
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon parsley
1 medium onion
1 medium cucumber

Prepare pasta per directions on the box. Add food coloring and a tablespoon of oil. Drain.

Mix other ingredients in blender, put together and refrigerate overnight.

Notes:
I normally skip the food coloring and use 2 packages of tri-color curly pasta. Friend Julie Rolhfing makes this with diced cucumbers and onions instead of blending them.  This gives the salad a GREAT crunch.  She also substitutes one cup of Splenda®  for the sugar.