1 box Mostaccioli macaroni
4 oz. green beans
1 small cucumber, sliced
1 large tomato, chopped
1/2 c. cubed sharp Cheddar
cheese (2 oz.)
1/2 c. pitted black olives,
1/2 c. vegetable oil
7 Tbsp. red wine vinegar
2 Tbsp. chopped parsley
1 tsp. dry mustard
1/2 tsp. sugar
1/2 tsp. cayenne pepper
1/4 tsp. paprika
1 clove garlic, finely chopped
Cook macaroni following label directions. Drain, rinse
briefly under cold water. Cook green beans in boiling water
until crisp-tender. Drain, rinse under cold water. Cut into 2
inch lengths (or used canned). Place in large salad bowl. Add
cucumber, tomato, cheese and olives. Whisk together oil,
vinegar, parsley, mustard, sugar, cayenne, paprika and garlic
in small bowl. Pour over salad; toss well. You can add 1/2
cup cubed ham and 1/2 cup cubed turkey if you wish. Stir
macaroni into salad. Refrigerate 1 hour.
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