Summer Pasta Salad
|Tiny pasta shells/Elbow macaroni/ditalini||4 Ounce|
|Olive oil||4 Teaspoon|
|Minced fresh basil/Parsley||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Red onion||1 Small, chopped fine|
|Cucumber||1 Medium, peeled, seeded, and chopped|
|Ripe tomato||1 Large, cored, seeded, and cut into 1/2 inch cubes|
In a large saucepan, cook the pasta according to package directions, omitting the salt.
Drain, rinse under cold running water to stop the cooking, and drain again.
Transfer the pasta to a large bowl; add the olive oil, basil, and pepper, and toss well to mix.
Add the onion, cucumber, and tomato, and toss well again.