16 ounces corkscrew pasta
2 medium cucumbers, peeled & shredded or juilenned
1 medium onion, sliced
1 tablespoon vegetable oil

1 1/2 cups sugar
1 cup water
3/4 cup vinegar
1 tablespoon dried mustard
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic salt

Cook pasta al dente. Drain and rinse in cold water. Drain well. Stir in cucumber, onion and vegetable oil.

Combine all remaining ingredients in a separate bowl and pour over pasta mix. Cover and chill for 3-4 hours before serving.