Mostaccioli Vegetable Salad

• 3 cups uncooked mostaccioli pasta
• 1 medium cucumber, thinly sliced
• 1 small summer squash, sliced and quartered
• 1 small zucchini, halved and sliced
• 1/2 cup sweet red pepper, chopped
• 1/2 cup green pepper, chopped
• 1/2 cup ripe olives, sliced
• 3 -4 green onions, chopped
• Vinaigrette
• 1/3 cup sugar
• 1/3 cup white wine vinegar
• 1/3 cup vegetable oil
• 1 1/2 teaspoons prepared mustard
• 3/4 teaspoon dried onion flakes
• 3/4 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper

1. Cook pasta according to package directions. Drain and rinse.
2. Place pasta plus all remaining salad ingredients in a large bowl.
3. Mix or shake all the vinaigrette ingredients together.
4. Pour dressing over salad mixture, tossing to coat.
5. Cover, and refrigerate 8 hours or overnight.
6. Toss gently before serving.

mostaccioli pasta, cucumber, summer, zucchini, sweet red pepper, green pepper, ripe olives, vinaigrette, sugar, white wine vinegar, vegetable oil, mustard, onion flakes, garlic powder, salt, ground black pepper

Taken from www.food.com/recipe/mostaccioli-vegetable-salad-155609 (may not work)