|
|
|
1 1/2 c. sugar 1 1/2 c. cider vinegar 2 tsp. yellow mustard 1 tsp. of each: salt, pepper, garlic powder 2 Tbsp. dried parsley small jar pimentos 1 can sliced black olives medium to large onion, diced 1 cucumber, peeled and diced 1 lb. mostaccioli Cook mostaccioli per directions on box. Cool and rinse. Add ingredients to pasta. Marinate in refrigerator at least 24 hours. Gets better over time! This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |