Cool Cucumber Pasta

I made this last night for a get together with Nathan and Amy. It was really good, even though I didn't have 3 hours to let it chill. It's really good the next day too. I halved the recipe, and used penne rigate pasta - still 8 oz though. I didn't use all of the dressing either. It is a lot sweeter than I expected, so maybe a little less sugar would be fine. It's not as vinegary (is that word?) as I thought it would be. We all really liked it.

Cool Cucumber Pasta

• 8 ounces tube pasta
• 1 tablespoon vegetable oil
• 2 medium cucumbers, thinly sliced
• 1 medium onion, thinly sliced
• 1 1/2 cups sugar
• 1 cup water
• 3/4 cup vinegar
• 1 tablespoon prepared mustard
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 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 3-4 hours, stirring occasionally. Serve with a slotted spoon.