This is a good summer-into-fall transitional salad—a side dish, lunch, or, with protein added, even a main course. This recipe makes a big batch—great for picnics or potlucks. Inspired by Joana’s World Recipes.

Ingredients:

·       1 (16 ounce) package uncooked rotini pasta (or any short pasta)

·       1 (16 ounce) bottle Italian salad dressing (or any non-creamy salad dressing)

·       2 cucumbers, peeled and chopped

·       6 tomatoes, chopped

·       1 bunch green onions, chopped

·       4 ounces grated Parmesan cheese

·       1 Tablespoon Italian seasoning (or the same amount of any desired dried herbs)

·       Protein of choice: cubed cheese, salami, sausage, etc. (optional)

 Instructions:

Cook pasta according to package directions. Drain and rinse.

In a large bowl, toss the cooked pasta with the salad dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese, herb seasoning, and protein if desired. Gently mix into the salad. Cover, and refrigerate until serving.