This recipe is from my neighbor Elaine who is a champion gardener.  I swear she eats only from her garden all summer long and then walks up and down the street sharing her bounty.  I will be honest and admit that my kids do not care for this dish.  But the adults love it, so I have told them that its a learned taste and we will just have to keep learning!  Its great for a summer meal.  I will make this the night before or early in the morning and then let it sit in my fridge all day.  Then that night I will serve it with some barbequed fish or chicken.


1 -1 lb. bag of rigatoni pasta or whatever small dense pasta you have in hand, I like bow-tie
2 to 3 large cucumbers - peeled and chopped
1 onion - chopped - about 1 cup
1 red pepper - chopped
3/4 cup celery - chopped
1/2 cup oil
1 tsp. Accent or Mrs Dash
1 tsp. mustard
1 cup sugar
1 cup vinegar
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper

Cook pasta according to package directions, drain and cool. Add pasta to large bowl along with vegetables.  Mix the seasonings together and pour over pasta and vegetables.  Chill at least 8 hours or up to 24 hours.  Makes 10 servings.