1smallcucumberor 1/2 medium cucumber, diced small (about 1 cup)
1/4largered onion or sweet onion, cut into thin slivers (about 2/3 cup)
2tablespoonsdiced bell pepperoptional
1/3cupwater
1cupcherry tomato halves
Instructions
Cook pasta according to package directions. (See note #2.)
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. (I use a rubber spatula to gently mix.) Rinse blender with 1/3 cup water and add this to the pasta. Mixture will appear very 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.
Notes
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.Yield: 6 cups (about 4 generous servings)* * * This recipe for Creamy Pasta Salad is … gluten-free, plant based, oil-free, sugar-free, high in fiber, dairy free, egg-free, vegetarian, vegan, and made from real, whole foods.