Even though the recipe does not call for it, this is good with some fresh tomato added in as well. I usually use a whole medium tomato when I make this.
Ingredients:
- 1 lb. rigatoni
- 2 Tbsp. salad oil
- 3 cups white vinegar
- 1/2 cup sugar
- 1 tsp. salt
- 1 tsp. Accent
- 2 Tbsp. parsley flakes
- 1 tsp. garlic powder
- 2 tsp. dry mustard
- 1 medium onion, chopped
- 1 large cucumber, peeled and chopped
- 1 (2 oz.) jar pimentos, drained
Directions:
Cook rigatoni; drain and rinse. Coat with salad oil, and put in large bowl. Combine remaining ingredients. Stir well. Pour over rigatoni. Stir again. Let stand in refrigerator overnight, stirring occasionally. Makes large bowl.
Servings:
8-12
Prep Time:
20 Minutes
Cooking Time:
0 Minutes
By Robin from Washington, IA
