Vinaigrette Pasta Salad

Dried pasta should be stored in an airtight container or it will become stale and crumbly. Choose a container with an interesting shape so countertop storage is decorative as well as functional.

Ingredients

8 oz fettuccine

1 cucumber

1 cup sliced mushrooms

1/4 cup green onions, sliced

1 tomato, chopped

3 Tbsp vegetable oil

3 Tbsp white-wine vinegar

1 tsp dried parsley

1/2 tsp salt

1/4 tsp dried oregano

1/8 tsp hot pepper sauce

Directions

1. 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 according to package directions. Drain and rinse with cold water; drain again. Place pasta in a large salad bowl.

3. Add cucumber, mushrooms, green onions and tomato to pasta; toss lightly to mix.

4. Pour dressing over pasta mixture; toss lightly. Serve pasta salad at room temperature or chill, covered, in the refrigerator until serving time.