Pasta Salad

1 pound rotini (cook as directed); drain

Pour 1/2 cup oil onto rotini; drain

1-1/2 cups sugar

1-1/2 cups vinegar

2 teaspoons yellow mustard

1 teaspoon salt

1 teaspoon pepper

2 teaspoons parsley

3 cups tomatoes, diced

1 cup onion, diced

1 cup cucumber, diced

1/2 cup pimentos, diced

1 cup green peppers, diced

Mix together sugar, vinegar, yellow mustard, salt, and pepper and pour over cooked rotini. In a separate bowl blend together parsley, tomatoes, onions, cucumbers, pimentos, and green peppers. Gradually incorporate the vegetables into the rotini mixture. Chill pasta salad for one day prior to serving.