Pasta Salad II
Instructions:
- 1 1/2 cups cooked corkscrew macaroni or spaghetti (3 ounces uncooked pasta)
- 1/3 cup reduced calorie creamy cucumber, French or Italian salad dressing
- 1/2 medium cucumber, quartered lengthwise and sliced
- 1/2 cup chopped green pepper
- 1 small onion, chopped (1/3 cup)
- 2 Tbs. Snipped parsley
- 1 cup cherry tomatoes, halved
- In a colander, rinse cooked macaroni or spaghetti with cold water; drain well.
- In a large bowl combine the pasta and salad dressing. Toss to coot.
- Add the cucumber, green pepper, onion and snipped parsley to the pasta mixture, Toss gently.
- Cover and chill for 4 to 24 hours.
- Before serving, stir in cherry tomatoes.