I will have to post pics when I make it again….but this recipe is the one that I have given to so many people that I have lost count and other than a few tweaks, the original came from a friend who got it from another friend. We have all made it our own and it definitely can be made to suit your tastes.


16 oz tri-color rotini pasta, cooked, rinsed and cooled

1 med. sweet onion, finely chopped

3 to 4 cloves of garlic, very finely chopped

1 large or 2 med. cucumbers, peeled, seeded and chopped into bite-sized pieces

1 c. sugar

1 c. red wine vinegar

1/2 c. olive oil

1 teas. dry mustard

1/2 teas. cayenne pepper

3 tbls. dried parsley

salt & pepper, just a shake or two

1 c. shredded fresh parmesan cheese (optional)

the recipe basically requires all the prep work to be done…..that’s how I like to roll. 🙂

so, gently toss the first four ingredients in a large bowl or dish that you can use to serve and store the pasta salad in…

in a separate bowl,  blend the remaining ingredients with the exception of the parmesan cheese

then using a wooden spatula, blend gently with the pasta mixture

you can add the parmesan cheese as you serve it…unless you hate parmesan cheese, and then I would say nevermind =O

store covered tightly in the refrigerator and enjoy