1 pound rotini, tricolor pasta, cooked and drained
1 teaspoon vegetable oil
1 to 2 tomatoes, pulp and seeds removed, finely diced
1 green onion tops, sliced thinly
1/4 cup cucumbers, peeled, seeded and diced finely
salt
VINAGRETTE DRESSING
Toss pasta with oil, chill in refrigerator at least 30 minutes.
Add vegetables and season with salt to taste. Serve with vinagrette on side or add to pasta immediately before serving.
4 Servings