Published on June 18, 2020
1 (16 ounce) package mostaccioli pasta
1 ½ cups white vinegar
1 ½ cups white sugar
2 tablespoons prepared yellow mustard
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 medium onion, quartered
1 medium cucumber, diced
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, until tender. Drain and cool, then transfer to a large bowl.
- In a blender or large food processor, combine the vinegar, sugar, mustard, garlic powder, salt, pepper, parsley, onion and cucumber. Puree until it forms a smooth sauce, about 3 minutes.
- Pour over the pasta, and stir to coat evenly. Cover, and refrigerate for 3 days before serving. Stir once a day.
Nutrition Facts (per serving)
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