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.
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