Mmmmmostaccioli Salad

Mostaccioli Salad

3/4 c. canola oil
1 c. white vinegar
3/4 c. sugar
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
2 tsp. dried mustard
1 medium red onion
1 green pepper
1 can chickpeas
1 can diced tomatoes (or 3/4 c. chopped fresh tomatoes)
1 package mostaccioli pasta

Cook pasta according to package and drain.
Mix oil, vinegar, sugar, salt, pepper, garlic powder, and dried mustard in a bowl for dressing.
Chop onion and pepper.  Add with chickpeas and tomatoes to the dressing.
Stir in the pasta.
Cover and chill for 24 hours.

I confess that I didn't know that mostaccioli existed, much less was edible, until this salad showed up.  But now I know.  And, oh, goodness.  Am I ever glad I know about it now.  The longer this sticks around, the better it gets.  24 hours is good, but don't be afraid to let it sit longer.  The flavor of the dressing gets all up in the pasta's space ... proof of this: our friends Aaron and Catherine brought this to the bloggiversary Friday night potluck; there was one serving left in the bottom of the bowl that we kept in the fridge for a week (yes!  a week!) that I promptly consumed upon returning to town from our Thanksgiving travels.  Incredible, yes, delightfully incredible. 

I'm making this one again. 

Now, if I can only find the mostaccioli aisle in Kroger ...

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