Cool Pasta Salad for Hot Summer Days

  • 1  Pkg of Rossi Pasta Parsley Garlic Fettuccini
  • 3   ripe tomatoes, peeled and seeded
  • 1   small cucumber
  • 3  tablespoon  olive oil
  • 1 1/2  tablespoon  apple cider vinegar
  • 1  tablespoon  water
  • 1  tablespoon  toasted sesame seeds
  • 1/2  red onion
  • 2  teaspoon  fresh chopped basil
  • 1  tablespoon  fresh marjoram
Cook pasta per package directions. While pasta is cooking, mix the oil, vinegar, water, and sesame seeds and whisk. Set aside. When pasta is done, drain and add a little olive oil to keep it from sticking and set aside. Cut tomatoes into 1/2 inch cubes. Peel and slice cucumber into thin slices. Slice red onion in half and use center portion only, slice 4 or 5 slices thinly. Separate. Mix the chopped and sliced vegetables. Plate pasta on a large serving platter. Place tomatoes, cucumber, and onions over pasta. Pour the oil and vinegar mix over the pasta and vegetables and add herbs. Lightly toss and garnish with whole herbs. This may be served room temperature or the vegetable mix may be refrigerated and then poured over the cooled pasta.