This recipe, like two others I’ve blogged about, comes from the Rookie Cook Cookbook, which is one of my absolute favorite cookbooks. This is a great pasta salad that is an excellent choice to bring to cookouts or potlucks. Also, you can go ahead and take the dressing and use it for other pasta salads as well.
- 2 cups tiny shell pasta
- 1 medium cucumber, with peel, diced
- 1 1/2 cups cherry tomatoes, halved
- 6 green onions, thinly sliced (I combine with some chopped white onions)
- 3/4 cup Zesty Italian salad dressing
- 1 tsp white wine vinegar
- 1 tsp granulated sugar
- 1/4 tsp onion salt
Cook pasta according to package directions, along with the salt, and run under cold water to cool.
Cut up the cucumber, tomato, and onions, and and combine.
Drain water from pasta, and mix all together. Then, add the dressing.
You can also add: diced celery, chopped pepperoni, chopped salami, cubed cheese of your choice.
This is a great one to bring to cookouts, because it can last longer outside than mayonnaise-based pasta salads.