1/2 cup olive oil(or cooking)
1/2 cup vinegar
2 tbsp sugar
2 tsp dry mustard
1/4 cup snipped parsley
1 lb fettuccine
2 cloves garlic, minced
1 cup sliced pimiento-stuffed olives
For dressing: Combine oil, vinegar, garlic, sugar, and mustard. Place blender insert in container. Apply cap and shake well. Cook noodles and drain. Add olives and dressing. Chill. Add parsley before serving. Serves 16.