This is a unique and simple pasta salad recipe I got from an old friend. Fresh vegetables such as grape tomatoes make a nice addition. Great for a summer picnic!
Bring a large pot of lightly salted water to a boil. Cook penne at a boil until tender yet firm to the bite, about 11 minutes. Drain and rinse under cold water. Transfer to a large bowl.
Blend onion, cucumber, canola oil, vinegar, sugar, garlic powder, salt, mustard, parsley, and pepper in a food processor or blender until smooth, about 2 minutes.
Pour sauce over pasta; toss to coat. Refrigerate 8 hours or overnight.
Per Serving: 270 calories; protein 5.8g; carbohydrates 38.6g; fat 10.4g; sodium 292.5mg.