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1 cup vegetable oil
1 cup white vinegar
1 cup sugar
2 Tbsp. minced onion
1 teaspoon salt
1-1/2 teaspoon pepper
2 teaspoons prepared liquid mustard
1 teaspoon garlic salt
2 teaspoons chopped fresh parsley
12 oz. Tricolor Rotini noodles (cooked)
1 small cucumber diced
2 tomatoes cut into small pieces
1 - 6 oz. can whole black olives
Cook noodles according to box instructions; drain. Add cucumber, tomatoes and olives.
Whisk first group of ingredients together and pour over the noodles and fresh vegetables. Refrigerate overnight before serving.
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