This is a yummy pasta salad I love to take when I am asked to bring a salad because it is refreshing and doesn't taste like your traditional pasta salad. Plus it doesn't have a bunch of oil, so it's a little better - just try and forget all the sugar that is in the dressing ;) I got this recipe from the Lion House cookbook - one of my faves.
1 16-ounce package tricolor spiral pasta
1 medium red onion, chopped
1 medium tomato, shopped
1 medium cucumber, peeled, seeded, and chopped
1 medium green pepper, chopped
2 Tbsp. fresh parsley, minced
1 and 1/2 cups sugar
1/2 cup vinegar
1 Tbsp. ground mustard
1 tsp. garlic powder
1 tsp. salt (optional)
Cook pasta according to package directions, drain and rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper, and parsley; set aside.
In a separate saucepan, combine the sugar, vinegar, mustard, garlic powder, and salt. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over pasta salad and toss to coat. Cover and refrigerate for at least 2 hours. Makes 16 servings.