1 small cucumber or 1/2 medium cucumber, diced small (about 1 cup)
1/4 large red onion or sweet onion, cut into thin slivers (about 2/3 cup)
2 tablespoons diced bell peppers – optional
1/3 cup water
1 cup cherry tomato halves
Cook pasta according to package directions. (See note #1.)
Meanwhile, prepare remaining ingredients.
When pasta is done, drain well and transfer to a mixing bowl.
While pasta is still hot, very gently mix in Creamy Italian Salad Dressing. Rinse blender with 1/3 cup water and add this to the pasta. Mixture will appear soupy, but it will thicken as it chills.
Chill, stirring once or twice while chilling.
When pasta is cool, stir in vegetables.
Immediately before serving, gently mix in tomatoes.
Garnish with fresh basil if desired.
1. You can use 5 sliced green onion instead of red onion or sweet onion.
2. I tested this recipe with Tinkyada pasta (because it is our favorite pasta). Tinkyada tends to absorb the dressing much more than other pastas. No guarantees this recipe will work with other brands of pasta.
Recipe by JennifersKitchen at https://jenniferskitchen.com/2020/06/creamy-pasta-salad-vegan-and-gluten-free.html