Ingredients:

  • 1 lb Rotini or Fusilli pasta
  • 1 tbsp salt
  • 1 large English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup Italian dressing
  • 1 tbsp lemon juice
  • 1/2 tsp black pepper
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente (usually 1-2 minutes less than the package suggests).
  2. Immediately drain the pasta into a colander and rinse under cold running water until the noodles feel chilled to the touch.
  3. Dice the English cucumber into uniform 1/2-inch pieces, halve the cherry tomatoes, and finely dice the red onion.
  4. Place the chopped cucumber, cherry tomatoes, red onion, and fresh parsley into a large mixing bowl.
  5. Transfer the chilled pasta into the bowl with the vegetables.
  6. Pour the Italian dressing and lemon juice over the top.
  7. Use a large spoon to gently fold the ingredients together until every noodle is coated, then fold in the Parmesan cheese.