Recipe - Cool Cucumber Pasta

8 ounce Tube pasta
1 tablespoon Vegetable oil
2 md Cucumbers, thinly cut or sliced up
1 md Onion, thinly cut or sliced up
1 One half cup Sugar
1 cup Water
Three fourths cup Vinegar
1 tablespoon Prepared mustard
1 tablespoon Dried parsley flakes
1 teaspoon Salt
1 teaspoon Pepper
One half teaspoon Garlic salt

Cook the pasta according to package directions; drain and rinse in cold
water. Place in a large bowl; stir in oil, cucumbers and onion. Combine
remaining ingredients; pour over salad and toss. Cover and chill for 34
hours, stirring occasionally. Serve with a slotted spoon. Yield: 810
servings.

NOTES : "From Concordia, Missouri, field editor Jeanette Fuehring reports,
'People say this salad is crispy, sweet and refreshingly different.'"

Recipe by: Taste of Home, June/July, 1997 Posted to MCRecipe Digest V1
#658 by NGavlak@aol.com on Jul 6, 1997