Vicki Meyer Adrian
In memory of Lovella Adrian
16 oz. Penne (tube) pasta
1 T. vegetable oil
2 or 3 med. cucumbers, thinly sliced
1 med. red onion, thinly sliced
1 1/2 c. sugar
1 c. water
3/4 c. vinegar
1 T. prepared mustard
1 T. dried parsley
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder or salt
Cook the pasta according to package directions. Drain and rinse in cold water. Place in a large container. Add oil, cucumbers and onion. Combine remaining ingredients (I blend them all in my blender); pour over salad and chill 3-4 hours or overnight. (This recipe is better the longer it marinates). Serve with a slotted spoon. **NOTE: This recipe has been served many, many times during events at Adrians…always to rave reviews.
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Downtown Buhler, Kansas
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This recipe is featured in Adrian’s “Between Friends” Cookbook.
Adrians Boutique 
Have used this recipe many times. One of my favorites.
It is such an easy, make ahead recipe and so refreshing & COLD for summer!
Vicki — I think the first time I tried this at one of your holiday open houses several years ago, it used a different type of pasta — maybe even spaghetti — am I dreaming, or is that right? Whatever the case may be, it was delicious.
Probably so Kathy… We have served it for YEARS in honor of my mother-in-law, Lovella. It was her favorite! Have a great week! Vicki