By manipulating a few of the measurements in my Tomato Cucumber Salad, and adding some al dente rigatoni, I've created an equally delicious, value-minded pasta salad that's ideal to take on a summer picnic. Especially if Karl and I leave the gas guzzling Blackmobile behind and pump up the tires of our bikes.
Tomato Cucumber Pasta Salad
1 cup seeded, chopped cucumber
1 cup grape tomatoes, the larger ones halved
2 cups rigatoni, cooked and rinsed under cold water
1/2 cup Greek olives, pitted
1/8 cup minced onion
2 cloves garlic, minced
2 tbsps olive oil
Toss together all the ingredients, including vegetable seasoning to taste, then chill. Serves 2.
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