Recipes:
## **Vinaigrette Pasta Salad**
*Serves 6*
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### **Ingredients**
* 8 ounces fettuccine
* 1 cucumber, thinly sliced
* 1 cup sliced mushrooms or 1 (6-ounce) can sliced mushrooms, drained
* ¼ cup sliced green onions
* 1 tomato, seeded, chopped
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### **Dressing**
* 3 tablespoons vegetable oil
* 3 tablespoons white wine vinegar
* 1 teaspoon dried parsley
* ½ teaspoon salt
* ¼ teaspoon dried oregano
* ⅛ teaspoon hot pepper sauce
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### **Make Ahead**
Prepare the dressing **1 or 2 days ahead** and store in a cruet in the refrigerator.
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### **Directions**
1. **Prepare dressing.**
For dressing, combine oil, vinegar, parsley, salt, oregano and hot pepper sauce in a small bowl; whisk until well blended.
Bring water to a boil in a large pot for pasta.
2. **Cook pasta.**
Cook pasta according to package directions.
Drain and rinse with cold water; drain again.
Place pasta in a large salad bowl.
3. **Add vegetables.**
Add cucumber, mushrooms, green onions and tomato to pasta; toss lightly to mix.
4. **Finish salad.**
Pour dressing over pasta mixture; toss lightly.
Serve pasta salad at room temperature or chill, covered, in the refrigerator until serving time.
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### **Variation**
Bow tie pasta makes a fun variation to this dish.
Add **½ cup grated Parmesan cheese** for even more flavor.
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### Make It Quicker
Make your own pasta pot. Place a metal colander in a large pot of boiling water and add pasta.
When pasta is cooked, simply lift out the colander and drain.
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