Mostaccioli Veggie Salad

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

1. Cook pasta according to package directions. Drain and rinse in cold water. Place in a large bowl; add the cucumbers, summer squash, zucchini, peppers, olives and onions.
2. In a small bowl, whisk the dressing ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate for 8 hours or overnight. Toss again before serving. Serve with a slotted spoon.

uncooked mostaccioli, cucumber, summer, zucchini, sweet red pepper, green pepper, olives, green onions, sugar, white wine vinegar, canola oil, mustard, onion, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/mostaccioli-veggie-salad/ (may not work)