1 lb. rainbow pasta, cooked & drained1 tomato, seeded & diced
2 - 3 scallions, sliced
1/4 - 1/2 cup minced cucumber
salt
olive oil
vinaigrette
Drizzle the cooked pasta with olive oil and toss to avoid sticking. Chill. Add the tomato, scallions and cucumber to the cooled pasta, mix, sprinkle with salt and chill.
Right before serving toss it with vinaigrette, use bottled, or make your own...
Right before serving toss it with vinaigrette, use bottled, or make your own...
Dressing
2/3 cup vegetable oil
1 1/2 T sugar
2 T minced shallots
dash onion powder
1/4 t garlic powder
1/8 t coarse black pepper
1/8 t oregano
1/3 cup red wine vinegar
1 T dijon mustard
1 t lemon juice
1/4 t parsley
1/8 t salt
1/8 t basil
2/3 cup vegetable oil
1 1/2 T sugar
2 T minced shallots
dash onion powder
1/4 t garlic powder
1/8 t coarse black pepper
1/8 t oregano
1/3 cup red wine vinegar
1 T dijon mustard
1 t lemon juice
1/4 t parsley
1/8 t salt
1/8 t basil
Use a blender to blend on high until thick and creamy. Chill.