• 2 cups of fusilli or Bow Tie pasta
• 2 Tbspns extra virgin olive oil
• 2 cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup apple cider vinegar
• 1 Tbspn prepared mustard
• 3 Tbspns flat leaf parsley, chopped
• sea salt and freshly ground black pepper to taste
• 1 Tbspn maple syrup

Cook pasta according to package directions; drain and rinse in cold water; drain well. Place cooked pasta in a large glass bow. In a separate bowl, stir in oil, cucumbers and onion. Combine remaining ingredients; pour over salad and toss. Cover and chill for 3-4 hours, stirring occasionally. Makes 6 servings.