Pickled Macaroni Salad

Sweet, cool and perfect for summer. You can use any color peppers and more cucumber as there is enough dressing to cover some extras.

• Ready In: 32 mins
• Serves: 10
• Yields: 1 large salad

Ingredients

• 1  lb macaroni, spirals
• 2  cups cider vinegar
• 1 1⁄2 cups white sugar
• 1  tablespoon parsley flakes
• 1  tablespoon  garlic salt
• 2  tablespoons dry mustard
• 1  teaspoon black pepper
• 1  onion, chopped
• 1  cucumber, chopped
• 1  green pepper, chopped
• 1 (4 ounce) jar pimentos
• 1  cup  vegetable oil, divided into 1/2 cups

Directions

1. Cook macaroni per package directions. Drain well and return to pot and pour 1/2 cup of the oil over the macaroni, mix well and let cool completely.
2. Mix the vinegar with the sugar, parsley, garlic salt, dry mustard and black pepper.
3. Add the other 1/2 cup of oil and mix well.
4. Chop or slice vegetables into bite size pieces and add to vinegar mixture with the jar of pimentos.
5. When Pasta is cooled, add rest of ingredients an chill for no less than 2 hours.