16 Ounce tri-color spiral pasta, cooked and drained
1 medium red onion, chopped
1 medium tomato, chopped
1 medium cucumber, chopped
1 medium pepper (any color), chopped
2 Tablespoon parsley
1 1/2 Cup sugar
1/2 Cup vinegar
1 Tablespoon ground mustard
1 Teaspoon garlic powder


In a large bowl combine cooked pasta, chopped vegetables, and parsley, set aside. In saucepan combine sugar, vinegar, mustard, and garlic powder. Cook over medium-low heat 10 minutes or until sugar is dissolved. Pour over salad, toss to coat. Cover and refrigerate 2 hours. Serve with a slotted spoon.