1 pound(s) mostaccioli or penee pasta cooked |
1/3 cup(s) olive oil |
3 or more green onions sliced |
1 (4 oz) jar(s) pimientos drained, chopped |
1 large cucumber peeled, seeded, chopped |
1 clove(s) garlic minced |
1/2 cup(s) cider vingar |
3 tablespoon(s) prepared yellow mustard |
2 tablespoon(s) worchestershire sauce |
2 tablespoon(s) sugar |
1 1/2 teaspoon(s) sea salt |
1 teaspoon(s) course ground black pepper |
3/4 cup(s) fresh parsley leaves (1/2 bunch ) chopped |
