Ellen Taylor's Pasta Salad Recipe

1 cup white or apple cider vinegar (apple cider is preferable or even rice wine vinegar)
1/2 cup oil
2 tablespoons salt
4 tablespoons dried mustard
1 unpeeled cucumber, cut into chunks
1 bunch green onions, cut into 2-inch-long pieces
1 green pepper, cut into chunks
1 roasted red pepper, cut into chunks
3/4 cup sugar
2 tablespoons pepper and garlic powder
4 tablespoons parsley

1 lb bowtie pasta

Put all of the ingredients except for the pasta in a blender or food processor and blend until there are only tiny pieces. Boil pasta, drain, and then pour your dressing over it while it's still hot. Refrigerate a minimum of 3 hours before serving. Serves 6-8.