Things that I don’t like: hot ovens for lunch or dinner during summer, olives, and complaints about dinner being late. That’s why this pasta salad will be my friend until late September as the temps soar. I don’t include olives because they aren’t a fave of mine or the kids, but when I am making for someone else who loves them they are a nice addition.
1 package uncooked rotini pasta
1 bottle Italian salad dressing (16 ounce)
2 large cucumbers, chopped
4 large tomatoes, chopped
1 TSP olive oil
1 bunch green onions, chopped
3 ounces grated Parmesan cheese
1 TSP Italian seasoning
Salt and pepper to taste
Boil and drain pasta and set aside. Add olive oil and mix well.
Toss all vegetables in serving bowl and set aside. Mix the cheese, Italian seasoning, and vegetables. Add pasta and refrigerate until serving.