Ingredients
8 OZ. PENNE PASTA (COOKED)
1 TBLS. CANOLA OIL
3 MEDIUM CUCUMBERS, PEELED AND
SLICED THIN
1 MEDIUM VADALIA ONION
1 1/2 C. SUGAR
1 C. WATER
3/4 C. WHITE VINEGAR
1 TSP. GROUND MUSTARD
1 TBLS. PARSLEY FLAKES
1 TSP. SALT
3/4 TSP. PEPPER
1/2 TSP. GARLIC SALT
Preparation
COOK PENNE PASTA (DO NOT OVERCOOK). COOL. COMBINE ALL INGREDIENTS AND REFRIGERATE 6-8 HOURS BEFORE SERVING (STIRRING OCCASIONALLY TO MARINATE)
