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.
8 oz fettuccine
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
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.
Cook pasta according to package directions. Drain and rinse with cold water; drain again. Place pasta in a large salad bowl.
Add cucumber, mushrooms, green onions and tomato to pasta; toss lightly to mix.
Pour dressing over pasta mixture; toss lightly. Serve pasta salad at room temperature or chill, covered, in the refrigerator until serving time.
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.