Ingredients: 1 16-oz. box mostaccioli (or other pasta) dressing: 1½ cups vinegar 1½ cups sugar 2 tablespoons yellow mustard 1 tablespoon parsley 1 medium onion, sliced 1 medium cucumber, peeled and sliced 1 teaspoon garlic powder 1 teaspoon coarse pepper

Directions: Cook pasta according to package directions; drain. Toss with a small amount of oil. Put remaining ingredients in blender container; blend. Pour dressing over pasta. Make a day ahead of serving to allow flavors to blend. Cover and refrigerate. Keeps up to 2 weeks, covered, in refrigerator. (Recipe from Carol McGarvey, featured in our In the Kitchen With . . . article.) *See more recipes in our pasta collection