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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!

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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.