Dressing:
2/3 c Vegetable Oil
1/3 c Red Wine Vinegar
1/2 TB Sugar
1 TB Dijon Mustard
2 ts Shallot -- Minced
1 ts Lemon Juice
1/2 ts Dried Thyme
1/4 ts Dried Parsley
1/4 ts Garlic Powder
1/8 ts Salt
1/8 ts Black Pepper
1/8 ts Dried Basil
1/8 ts Dried Oregano
: ds Onion Powder
1 lb Rainbow Rotini
2 ts Vegetable Oil
1 lg Tomato
1 Green Onion
1/4 c Cucumber -- Minced
: Salt
: Green Leaf Lettuce
Make the dressing using an electric mixer on high speed for 2 minutes
or until thick and creamy. Put in sealed container and store in
fridge. Bring 4 qts water to a boil over high heat and add pasta.
Cook for 12 to 14 minutes and then drain. Rinse gently with cold
water. Drizzle oil over pasta to keep from sticking together.
Gently toss the pasta, then put it into a covered container and let
it cool in the fridge for 30 minutes or so. While the pasta is
cooling, prepare the vegetables. Remove the seeds from tomato and
dice. Mince green part of green onions and dice cucumber in small
mince. When pasta is cooled add vegetables and sprinkle salt over
the salad to taste and put back in fridge until well chilled. When
pasta has chilled, spoon it onto lettuce-lined plates and serve
dressing on the side. You can also toss the salad with dressing but
do not do it until just ready to serve.
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