Mostaccioli Vegetable Salad - cooking recipe

Ingredients

3 cups uncooked mostaccioli pasta
1 medium cucumber, thinly sliced
1 small summer squash, sliced and quartered
1 small zucchini, halved and sliced
1/2 cup sweet red pepper, chopped
1/2 cup green pepper, chopped
1/2 cup ripe olives, sliced
3 -4 green onions, chopped
Vinaigrette
1/3 cup sugar
1/3 cup white wine vinegar
1/3 cup vegetable oil
1 1/2 teaspoons prepared mustard
3/4 teaspoon dried onion flakes
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Preparation

Cook pasta according to package directions. Drain and rinse.
Place pasta plus all remaining salad ingredients in a large bowl.
Mix or shake all the vinaigrette ingredients together.
Pour dressing over salad mixture, tossing to coat.
Cover, and refrigerate 8 hours or overnight.
Toss gently before serving.