Submitted by Stephanie Hendricks, Buffalo, Mo.
Ingredients:
1 bag tri-colored pasta
1 small red onion, chopped
1 tomato, chopped
1 cucumber peeled, seeded and chopped
1 green pepper, chopped
2 Tbsp. parsley flakes
Directions:
Cook pasta and drain. Add drained pasta to vegetables.
Dressing
Ingredients:
1 1/2 C. sugar
1/2 C. white vinegar
1 Tbsp. ground mustard
1 tsp. salt
1 tsp. garlic powder
Directions:
Mix sugar, vinegar, mustard, salt and garlic powder in a 2-quart saucepan. Whisk until dressing starts to boil, turn down heat and continue to whisk and cook until sugar is dissolved. Let cool slightly, pour over pasta and vegetables, stir well and refrigerate until ready to serve. Best if made a day ahead.
